Light Asian chicken wraps filled with lean meat, crisp veggies, and a savory hoisin sauce, perfect for a quick meal.
# What You'll Need:
→ Chicken Filling
01 - 1 lb lean ground chicken
02 - 1 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1/2 cup diced red bell pepper
06 - 1/2 cup shredded carrots
07 - 1/2 cup chopped water chestnuts
08 - 2 green onions, thinly sliced
→ Sauce
09 - 3 tbsp hoisin sauce
10 - 1 tbsp low-sodium soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp toasted sesame oil
13 - 1/2 tsp sriracha, optional for heat
→ Assembly
14 - 1 head butter or Bibb lettuce, leaves separated, washed, and dried
15 - 1 tbsp toasted sesame seeds, optional for garnish
# How to Cook:
01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
02 - Add ground chicken and cook, breaking it up with a spatula, until no longer pink, approximately 5-6 minutes.
03 - Stir in diced bell pepper, shredded carrots, and chopped water chestnuts. Cook for another 2-3 minutes until vegetables are slightly softened.
04 - In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, and sriracha if using.
05 - Pour sauce over chicken mixture, stir well, and cook for another 2 minutes to heat through and combine flavors.
06 - Remove from heat and stir in sliced green onions. Spoon chicken filling into lettuce leaves and garnish with toasted sesame seeds if desired.
07 - Serve immediately with extra hoisin sauce on the side if desired.
