Ingredients
Scale
- 1 lb boneless, skinless chicken breast or ground chicken
- 1 tablespoon vegetable oil
- 1 cup diced mushrooms
- 1/2 cup diced water chestnuts
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- Iceberg or butter lettuce leaves
- Optional: chopped peanuts, shredded carrots, or cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add chopped chicken and cook until browned, about 5-7 minutes, breaking it apart for finer texture.
- Stir in minced garlic, diced mushrooms, and water chestnuts. Cook for an additional 3 minutes until vegetables are tender.
- Reduce heat to low; add soy sauce, hoisin sauce, and rice vinegar. Mix well to coat everything and simmer for 2 minutes to meld flavors.
- Wash and dry your lettuce leaves carefully. Scoop a generous amount of the chicken mixture into each leaf. Garnish with chopped green onions or other toppings. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
- For extra crunch, add chopped cashews or crushed peanuts.
- Skip carbs by serving the filling on its own or with roasted vegetables instead of wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low-Carb, Healthy
Nutrition
- Serving Size: 2 wraps
- Calories: 290 kcal Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg