1head butter leaf lettuce, washed and dried, 12 leaves
Instructions
Cook the Vegetables - Heat a large wok or sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the carrots and onions, and cook until crisp-tender, about 2 minutes. Add the water chestnuts, ¼ cup green onion, garlic, and ginger, and cook until fragrant, about 1 minute. Transfer to a medium bowl, and set aside.
Cook the Chicken - Return the wok to the stovetop, and heat 1 tablespoon of vegetable oil over high heat. Add the ground chicken, break it into smaller chunks, and stir-fry until the meat is no longer pink, about 3 to 4 minutes—season with salt and pepper.
Toss with Sauces - Stir in the hoisin sauce, soy sauce, and rice vinegar.
Warm the Vegetables - Add the stir-fried vegetables and mix evenly wiith chicken—season with salt and pepper to taste.
To Serve - Evenly divide the chicken filling among the lettuce cups. Garnish with peanuts (if using) and remaining green onions. Top with additional hoisin sauce if desired.
Notes
Recipe Yield: 3 cups of filling
Serving: 1 wrap
Storing: Store cooked chicken filling in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover and cook on high heat in 15 to 30-second intervals until hot.
Make it Gluten-Free: Use coconut aminos or tamari and gluten-free hoisin sauce.
Make it Spicy: Stir in red chili flakes, sriracha, or chili oil. Add ⅛ to ¼ teaspoon at a time until the desired heat level is reached.