Servings: 6
Prep Time: 15 Min.
Cook Time: 25 Min.

For the Meatballs:
+ 1 lb. ground chicken
+ 1 tsp. sesame oil
+ 1 garlic clove, peeled and crushed
+ 2 Tbsp. almond flour or all-purpose flour
+ 3 Tbsp. panko breadcrumbs
+ 1 egg
+ 3 Tbsp. finely chopped scallions
+ 1/2 tsp. sea salt
+ 1 tsp. Sriracha
+ 6 whole-wheat tortillas

For the Sauce:
+ 1 tsp. sesame oil
+ 1/4 c. seasoned rice vinegar
+ 2 tsp. Sriracha
+ 2 Tbsp. honey

For the Cauliflower Rice:
+ 1 head broccoli, finely chopped and steamed
+ 1 head cauliflower, trimmed
+ 1 Tbsp. olive oil
+ 2 Tbsp. sesame seeds
+ pinch minced garlic
+ pinch salt and pepper
+ 1/2 c. low-fat shredded cheddar cheese

1. To make the Meatballs: Turn on the oven to 375°F. In a large bowl mix together all meatball ingredients and form into balls. Bake on a baking sheet for about 20 minutes or until meatballs are browned and cooked through.
2. To make the Sauce: While the meatballs are baking, add all of the sauce ingredients into a saucepan and heat over low heat, stirring often, until warm.
3. To make the Cauliflower Rice: Warm the oil in a large skillet. Add the cooked broccoli. Use a cheese grater and grate the head of the cauliflower into the pan with the broccoli and then add the sesame seeds. Put the pan over medium heat and cook, until cauliflower is lightly toasted. Season with garlic, salt and pepper.
4. Spoon the broccoli and cauliflower rice onto tortillas, top with meatballs, sauce, cheese and fold!

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Joshua Murphy, Age 10
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 489;   Total Fat: 21g;   Total Carbs: 40g;   Protein: 30g;