Chicken Teriyaki Meatball Wraps | Low-carb Recipe

Ingredients

• ¾ pound ground chicken
• 1 large egg
• 3 tablespoons dry bread crumbs</li>
• ½ teaspo
• on fine sea salt
• ¼ teaspoon black pepper</li>
• ½ cup soy sauce (low-sodium if desired)
• 3 tablespoons honey
• 2 garlic cloves, minced or grated
• 1” piece fresh ginger, peeled and minced or grated
• 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
• 1 teaspoon toasted sesame oil
• 4 Tumaro’s 8” Multi-Grain Carb Wise Wraps
• 8 butter lettuce leaves
• 2 cups finely shredded red cabbage
• 2 medium carrots, cut into matchsticks
• 3 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Preheat oven to 450℉. Lightly oil a large baking sheet.
• Meanwhile, in a small saucepan combine soy sauce, honey, garlic, and ginger. Bring to a simmer, then whisk in cornstarch slurry and cook briefly until thickened. Take off heat and whisk in sesame oil.
• When meatballs are done, transfer to a bowl and gently toss with teriyaki sauce.
• Lay out wraps on a countertop and top each with 2 lettuce leaves. Divide cabbage and carrots between wraps, top each wrap with 4 meatballs, and sprinkle with green onion and sesame seeds.
• If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.