Ingredients
Method
- Heat olive oil and sesame oil in a skillet until shimmering.
- Add ground chicken and cook for 6-8 minutes, or until browned.
- Add the Vidalia onion and hoisin sauce mix, cooking until translucent and moisture absorbs (about 5 minutes).
- Add garlic powder and ginger powder, sauté for 1 minute until fragrant.
- Stir in drained water chestnuts and chopped green onions, then season with black pepper and coconut aminos. Cook for another 2 minutes.
- Spoon ¼ cup of the filling onto large lettuce leaves and serve immediately.
Notes
Use mature garlic powder for enhanced flavor stability.
Ensure water chestnuts are thoroughly drained to avoid sogginess.
For extra crisp lettuce leaves, pre-cook them in a dehydrator at 150°F for 2 minutes.
Adjust hoisin sauce based on brand viscosity - some may require diluting.
Add 1/8 tsp salt at serving time if under-seasoning is a concern.
Use two skillets if chicken tends to stick or clump together.
Let wraps cool for 30-60 seconds before serving to prevent wilting of the lettuce.
Ensure water chestnuts are thoroughly drained to avoid sogginess.
For extra crisp lettuce leaves, pre-cook them in a dehydrator at 150°F for 2 minutes.
Adjust hoisin sauce based on brand viscosity - some may require diluting.
Add 1/8 tsp salt at serving time if under-seasoning is a concern.
Use two skillets if chicken tends to stick or clump together.
Let wraps cool for 30-60 seconds before serving to prevent wilting of the lettuce.