Using lettuce eliminates extra, unnecessary carbs that come with traditional flour wraps. This low-cal, low-carb meal is a fun and healthy way to enjoy summer eating.
Makes: 4 servings || Takes: 20 Minutes
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
2 carrots, peeled & Julienned
1/2 tbs. sesame seeds
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
3 tablespoons lime juice
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.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with julienned carrots and sprinkle with sesame seeds.