CHICKEN LETTUCE WRAPS | One Pan. Under 20 Minutes

ONE PAN. UNDER 20 MINUTES

CHICKEN LETTUCE WRAPS 

ONE PAN. UNDER 20 MINUTES

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INGREDIENTS:

  • 1 tablespoon avocado oil or oil of choice 
  • 1 pound ground chicken or chicken breasts
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional to taste
  • 1 1/2 cups chopped baby portobello mushrooms
  • 1 (4-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

DIRECTIONS:

  1. Heat 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. This will take an additional 3-5 minutes if using chicken breasts. 
  2. Add mushrooms 
  3. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  4. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

5. Optional: top with pea shoots, shredded   carrots, additional water chestnuts, and / or scallions.