Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 head butter lettuce or romaine lettuce, leaves separated
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, breaking it up with a spoon. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Cook until the onion softens, about 3-5 minutes.
- Stir in grated fresh ginger, chopped water chestnuts, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Cook for another 2-3 minutes, allowing the flavors to meld.
- Season with salt and black pepper to taste.
- Spoon the chicken mixture into individual lettuce cups.
- Garnish with chopped green onions and sesame seeds.
Notes
- For a vegetarian option, replace ground chicken with crumbled extra-firm tofu or finely chopped mushrooms.
- Serve with a side of sriracha or sweet chili sauce for extra heat.
- Prepare the chicken mixture ahead of time and store in the refrigerator for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 2 wraps
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg