Ingredients:

  • 1 lb lean ground chicken
  • 8 oz cremini mushrooms, finely diced
  • 1 can (8 oz) water chestnuts, drained and finely chopped
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, thinly sliced (whites and greens separated)
  • 3 tbsp low sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 2 heads butter lettuce, leaves separated

Instructions:

  1. Prep the lettuce. Wash the butter lettuce and carefully separate the leaves. Note: Pat them dry completely; water on the leaves makes the wraps messy.
  2. Whisk the sauce. Combine the soy sauce, hoisin, rice vinegar, sesame oil, and sriracha in a small bowl.
  3. Heat the pan. Add 2 tbsp avocado oil to the skillet over medium high heat until it shimmers.
  4. Sear the chicken. Add the 1 lb ground chicken. Cook for 5 minutes, breaking it up with a spatula until browned.
  5. Incorporate mushrooms. Add the 8 oz diced mushrooms to the chicken. Sauté for 3 minutes until they soften and release their liquid.
  6. Add aromatics. Stir in the garlic, ginger, and the whites of the green onions. Cook for 1 minute until fragrant but not burnt.
  7. Glaze the mixture. Pour the prepared sauce over the chicken and mushrooms. Toss for 2 minutes until the sauce thickens and coats everything.
  8. Final crunch. Fold in the chopped water chestnuts and half of the green onion greens.
  9. Rest and serve. Remove from heat and let the mixture sit for 2 minutes to thicken further before spooning into the lettuce leaves.