I was in the mood for a low-carb, yet extremely tasty dinner for tonight. I found this delicious Thai chicken meatball recipe and decided to change it up to be figure-friendly. They turned out absolutely amazing.

image photo credit: food network
Ingredients:
  • 1½ lbs ground chicken
  • 2 green onions, finely chopped
  • 2 tbsp chopped fresh basil
  • 1 egg, whisked
  • 1 tsp grated fresh ginger
  • 1 tsp Sriracha sauce
  • ½ tsp lime zest
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  Peanut Sauce (optional):
  • ¼ cup smooth peanut butter
  • ¼ cup light coconut milk
  • 1 tbsp fresh lime juice
  • ½ tsp Sriracha sauce
  • ⅛ tsp kosher salT
  Coleslaw (optional):
  • 4 cups coleslaw mix
  • 2 tbsp chopped fresh basil
  • 2 tbsp rice vinegar
  • 1 tbsp daiya plain yogurt
  • 1/2 tsp Sriracha sauce
    Directions:
  • Preheat oven to 400ºF and line a baking sheet with parchment paper.
  • For the meatballs - in a medium bowl, combine ground chicken, green onions, basil, egg, ginger, Sriracha sauce, lime zest, salt and pepper. Mix well to combine and form the meatballs. Place on prepared baking sheet and bake for 15-16 minutes, or until they are fully cooked, flipping halfway through.
  • For the peanut sauce - in a medium bowl, whisk peanut butter, coconut milk, lime juice, Sriracha sauce and salt. Whisk until well combined, set aside.
  • In a small bowl, combine coleslaw mix and basil. In another bowl whisk rice vinegar, mayonnaise and Sriracha sauce together.
  • For the wraps - place some coleslaw into the bottom of each lettuce cup, top with 2 or 3 meatballs and drizzle with peanut sauce. Garnish with roasted peanuts and chopped green onions. Serve with remaining peanut sauce.