Ingredients
Protein and Vegetables
- 1 pound ground chicken (or ground turkey, beef)
- ½ cup yellow onion, minced
- 2 large garlic cloves, minced
- 1 pinch crushed red chili pepper flakes
- 8-10 cremini mushrooms, diced
- 8 ounces whole water chestnuts, drained and diced
- 1 teaspoon fresh ginger, grated
- 1 head butter lettuce (or baby Romaine or similar)
Sauces and Oils
- 1 tablespoon vegetable or peanut oil
- 5 tablespoons low-sodium soy sauce (tamari or coconut aminos as alternatives)
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1½ teaspoons lime juice, plus extra for garnish
- Salt and black pepper to taste
Garnishes
- Green onions, sliced
- White sesame seeds
- Peanuts (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together toasted sesame oil, hoisin sauce, rice wine vinegar, soy sauce, lime juice, salt, and black pepper. Set aside for later use.
- Heat the skillet: Place a medium or large non-stick skillet over medium heat and add vegetable or peanut oil.
- Sauté mushrooms: Add the diced mushrooms to the skillet and cook over medium-high heat until they soften, about 2-3 minutes. Remove and set aside.
- Cook ground chicken and aromatics: In the same skillet, add a bit more oil if needed and cook the ground chicken until it begins to brown. When the chicken is about halfway cooked, add the minced onion, crushed red chili flakes, minced garlic, and grated ginger. Stir to combine and cook until the chicken is fully cooked and the onions are softened.
- Add mushrooms, water chestnuts, and sauce: Return the sautéed mushrooms to the skillet. Add diced water chestnuts and pour in the prepared sauce mixture. Stir everything together thoroughly and allow to simmer for 1-2 minutes to combine flavors.
- Assemble wraps: Separate lettuce leaves and spoon about 2 heaping tablespoons of the chicken mixture onto each leaf. Squeeze fresh lime juice on top of the filling for brightness.
- Garnish and serve: Sprinkle with garnishes such as white sesame seeds, sliced green onions, black pepper, and peanuts if desired. Serve immediately while the filling is warm and lettuce is crisp.
Notes
- You can substitute ground turkey or beef for the chicken if preferred.
- For a gluten-free version, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
- Feel free to use baby Romaine or iceberg lettuce if butter lettuce is not available.
- Adjust the crushed red chili flakes depending on your preferred spice level.
- These wraps are best served immediately to keep the lettuce crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Fat
