Firecracker Chicken Meatball Lettuce Wraps

Our favourite way to eat chicken meatballs!
Cals 596 · Prot 51 · Carbs 32 · Fat 32
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Our favourite way to eat chicken meatballs!
Cals 596 · Prot 51 · Carbs 32 · Fat 32
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Chicken mince
400 Grams
Almond flour
40 Grams
Eggs
1 Piece
Soy sauce
20 ML
Garlic powder
2 Grams
Chilli powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Vegetable oil
2 Tbsp
Sauce
Sweet chilli sauce
40 ML
Chilli flakes
2 Grams
Salt
1 Tsp
Sriracha sauce
21 Grams
Apple cider vinegar
15 ML
Vegetable oil
2 Tbsp
Wraps
Boston lettuce
1 Piece
Carrot
1 Piece
Cucumber
1 Piece
Sugar snap peas
100 Grams
Sesame seeds
10 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

Make a second, smaller batch of the meatball mix and leave out the chilli powder. Fry them separately, without the fiery sauce. Serve with rice or pasta and fresh vegetables on the side.

Pro tip

Toast the sesame seeds in a hot, dry pan until golden.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Meatballs

In a bowl, combine the chicken mince, almond flour, eggs, soy sauce, garlic powder, chilli powder (spicy!), salt and black pepper. With clean hands, mix until fully combined. With oiled hands, shape into small meatballs. Refrigerate until step 4. 
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2 Sauce

In a small bowl, combine the sriracha (spicy!), sweet chilli sauce (spicy!)apple cider vinegar, chilli flakes (spicy!) and salt. Mix well. This is your firecracker sauce.
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3 Prep

Separate the lettuce leaves. Peel the carrot and continue peeling until you're left with a pile of ribbons or grate them. Chop  the cucumber into bite-size pieces. Finely slice the sugar snap peas on the diagonal.
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4 Fry

Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the meatballs (in batches, if necessary) and fry for 3-4 min until golden and cooked through. Return the cooked meatballs to the pan and add the firecracker sauce. Cook for a final 1-2 min or until the sauce has reduced.
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5 Serve

Arrange the lettuce leaves on a wide serving platter. Add the carrot ribbons, cucumbers and sugar snap peas. Add the firecracker chicken meatballs and drizzle them with the remaining sauce. Garnish with the sesame seeds and fresh coriander leaves. Enjoy with fingers or forks!

Tips for fussy eaters

Make a second, smaller batch of the meatball mix and leave out the chilli powder. Fry them separately, without the fiery sauce. Serve with rice or pasta and fresh vegetables on the side.

Pro tip

Toast the sesame seeds in a hot, dry pan until golden.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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