Chicken Lettuce Wraps

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Hoisin sauce

  Ready-to-serve

  ¼ cup or 64g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  1 tbsp or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Waterchestnuts

  Chinese, canned, solids and liquids

  1 cup slices or 140g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 head or 163g

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and hot sauce until onions have become translucent, about 1-2 minutes. Stir in waterchestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
3. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

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