Separate lettuce leaves, wash and pat dry. Select 12 small leaves for lettuce wraps. Some leaves may be layered for stability if they are small. If not using immediately, store in refrigerator.
Arrange leaves on a large platter or cutting board in a Christmas Tree shape. I used 9, and you can keep extras off to the side, or build a larger tree. Place a small bowl at the base for a trunk and fill with some sweet chili sauce.
Heat meatballs according to package directions and toss with about ½ cup of sweet chili sauce.
Assemble lettuce wraps with a spoonful of rice, then top with a few meatballs and a some mixed veggies. Sprinkle entire tree with scallions, chopped peanuts and sesame seeds. Serve warm or at room temperature with the extra sauce for drizzling.
Make extras and keep them on a platter or baking sheet handy to swap out or replenish your party tray. Make these Asian lettuce wraps for a weeknight dinner instead of party appetizers. Swap BBQ sauce for the sweet chili sauce for a zesty option.