I got this recipe from a girlfriend who is a beautiful example of living a healthy, fit lifestyle. I’ve made it multiple ways–with ground chicken, ground turkey, and all veggie (zucchini, squash, mushroom, onion, water chestnuts). Each version was wonderful.
1 tablespoon olive oil
1 pound ground chicken (or ground turkey, or the veggie mix suggested above)
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. If adding vegetables, add these into the drained meat with a bit more olive oil and saute.
3. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style & enjoy the heck out of these delicious wraps!