Gluten Free Chicken Meatball Wraps
 
Prep time
Cook time
Total time
 
Gluten Free Chicken Meatball Wraps
Author:
Recipe type: Main
Cuisine: Asian
Serves: 6
Ingredients
  • 1½ to 2 pounds ground chicken
  • 2 medium shallots, minced
  • 2 tablespoons Thai Kitchen Fish Sauce - gluten free
  • 3 cloves garlic, minced
  • 3 tablespoons chopped cilantro, plus ⅓ cup leaves for garnish
  • 2 tablespoons fresh mint, finely chopped; plus ⅓ cup leaves for garnish
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • ⅓ cup Ener G Bread Crumbs - gluten free
  • 1 teaspoon sugar
  • 1 stalk lemongrass inner bulb only, minced
  • 1 to 2 Boston lettuce, leaves separated
  • kosher salt
  • black pepper
  • 1 small red onion, thinly sliced
  • 5 tablespoons Tamari Soy Sauce - gluten free
  • ½ of lemon juice
Instructions
  1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment.
  2. In a large bowl combine chicken, shallots, garlic, lemongrass, fish sauce chopped cilantro and mint, cornstarch, bread crumbs, sugar, season with salt and pepper. Mix nicely with your hands. Make meatballs about 2 inches in diameter. Bake for 30 minutes turning once or until lightly browned.
  3. Arrange the lettuce on a platter. Top with meatballs and garnish with cilantro and red onions.
  4. In a small bowl mix the soy sauce and lemon juice. Drizzle the soy sauce mixture over the lettuce and meatballs. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-meatball-wraps/