Asian Meatball Lettuce Wraps
Prep time: 
Cook time: 
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Serves: Serves 4
This is a meal you assemble rather than cook. It is so fresh and unexpected - light! The entire wrap can be stuffed into a warm crusty roll for those in the family who eat bread.
  • 2 tablespoons Splenda
  • 2 tablespoons rice or white vinegar
  • 1 medium carrot, finely shredded
  • ½ small cucumber, peeled & shredded
  • One package Aidells Teriyaki Meatballs
  • 1 tablespoon toasted sesame oil
  • 8 medium butter lettuce leaves
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • Soy sauce
  1. Blend vinegar and Splenda in a small bowl, add carrots and cucumber - and then toss. Saute the meatballs, in the sesame oil, in a medium skillet over medium high heat for 4 to 6 minutes, until heated through.
  2. To serve, place 2 meatballs in the center of a lettuce leaf. Top with some of the pickled vegetables, green onion, and cilantro. Drizzle with a little soy sauce. Roll or wrap the lettuce around the meatballs and eat out-of-hand as you would a taco.
Recipe by Welcome to Bariatric Eating at