- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 1 tablespoon minced garlic
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 (8-ounce) can water chestnuts, drained and chopped
- ½ cup matchstick carrots
- ½ cup green onions, diced
- 1 tablespoon minced fresh ginger
- 1 head butter or Bibb lettuce, leaves separated
Heat the oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up as you cook.
Add the garlic and cook for 1 minute more.
Stir in the hoisin sauce, soy sauce, rice vinegar, sriracha (if using), water chestnuts, carrots, green onions, and ginger. Cook for 2 minutes, then remove from heat.
Serve the chicken mixture in lettuce leaves, garnished with additional green onions or cilantro if desired.
TIPS:
For a healthier option, use ground turkey instead of chicken.
To make the wraps gluten-free, use tamari or coconut aminos instead of soy sauce.
Add a bit of crunch to your wraps by including chopped peanuts or cashews.
If you like a spicier kick, increase the amount of sriracha or add a pinch of red pepper flakes.
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