Lunch

Herbed Chicken Meatball Wraps

Gluten-Free | Nut-Free
Enjoy these fresh, Mediterranean-inspired meatballs paired with crispy lettuce leaves for a
nutrient-dense and flavorful meal. Not only are these meatballs easy to make, they can be
frozen to provide a backup meal for the days when you are running short on time.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, gluten free, Meatball, Nut free, Wraps
Servings: 6 (2 wraps each)
Calories: 220kcal

Ingredients

  • 1 pound ground chicken
  • 3

    scallions, both white and green parts, finely chopped

  • 2 garlic cloves, minced
  • 2 tablespoons

    chopped fresh mint

  • ½ teaspoon dried oregano
  • 1 egg, lightly beaten
  • 12 large lettuce leaves
  • 1

    medium red bell pepper, seeded and cut into strips

  • 1 carrot, cut into strips
  • 1

    Cucumber-Yogurt Dip

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the chicken, scallions, garlic, mint, oregano, and egg. Stir well.
  • Using your hands, form the meat mixture into balls about the size of a tablespoon, making about 24 balls. Arrange on the prepared baking sheet.
  • Bake for 10 minutes, flip with a spatula, and continue baking for an additional 10 minutes until the meatballs are cooked through.
  • In each lettuce leaf, place two meatballs and several bell pepper and carrot strips. Top with 2 tablespoons of Cucumber-Yogurt Dip. Wrap the leaves around the filling and serve with the dip.
  • Substitution tip: You can use ground turkey instead of chicken. And if you don’t like lettuce wraps, feel free to substitute whole-wheat tortillas or wraps.

Notes

Excerpt from Diabetic Cookbook and Meal Plan for the Newly Diagnosed: A 4-Week Introductory Guide to Manage Type 2 Diabetes, by Lori Zanini RD CDE, published by Rockridge Press. Copyright © 2018 by Callisto Media. All rights reserved.