My kids love these easy meatball wraps topped with crunchy vegetables and a creamy dollop of yogurt.
—JENNIFER BECKMAN FALLS CHURCH, VA
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
1 large egg, lightly beaten
1 small onion, finely chopped
1/2 cup Rice Krispies
1/4 cup golden raisins
1/4 cup minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon salt
1 pound lean ground chicken
SAUCE
1 cup (8 ounces) plain yogurt
1/4 cup minced fresh cilantro
WRAPS
24 small Bibb or Boston lettuce leaves
1 medium carrot, shredded
1/2 cup golden raisins
1/2 cup chopped salted peanuts
Additional minced fresh cilantro
1. Preheat oven to 350°. In a large bowl, combine first seven ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1 1/4-in.).
2. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through.
3. In a small bowl, mix the sauce ingredients. To serve, place 1 teaspoon sauce and one meatball in each lettuce leaf; top with remaining ingredients.
Per wrap: 72 cal., 3g fat (1g sat. fat), 22mg chol., 89mg sod., 6g carb. (4g sugars, 1g fiber), 6g pro.
Diabetic Exchanges: 1 lean meat, 1/2 starch.