INGREDIENTS:

Lettuce Wraps

• 16 Cranberry & Jalapeño Chicken Meatballs
• 2 tsp extra virgin olive oil
• 8 butter lettuce leaves
• Sliced green onions, for topping

Apple Cabbage Slaw

• 1 ½ cups sliced red cabbage
• ½ large Granny Smith apple, cut into matchsticks
• ½ cup carrots, cut into matchsticks
• 1 tsp extra virgin olive oil
• 1 tsp apple cider vinegar
• Pinch of sea salt

Maple Tahini Sauce

• 2 Tbsp tahini
• 1 Tbsp pure maple syrup
• 1 tsp apple cider vinegar
• Pinch of sea salt
• Splash of water, as needed

DIRECTIONS:

• Heat the olive oil in a large nonstick skillet over medium heat. Add the Cranberry & Jalapeño Chicken Meatballs and cook, turning occasionally, until warmed through and lightly browned, about 5 minutes.
• In a large bowl, toss together all the ingredients for the cabbage slaw. Set aside.
• In a small bowl or jar, stir or shake the tahini, maple syrup, apple cider vinegar, and sea salt until fully combined. Add a splash of water and stir, as needed, until desired consistency.
• Assemble the lettuce wraps by filling each butter lettuce leaf with a scoop of the apple cabbage slaw, a couple meatballs, a light drizzle of maple tahini sauce, and top with sliced green onion. 
• Serve warm and enjoy.