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Gluten Free Chicken Meatball Wraps
Prep time
Cook time
Total time
Gluten Free Chicken Meatball Wraps
Author: Jeanette Withington
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
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment.
- 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.
- Arrange the lettuce on a platter. Top with meatballs and garnish with cilantro and red onions.
- In a small bowl mix the soy sauce and lemon juice. Drizzle the soy sauce mixture over the lettuce and meatballs. Serve
