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Asian Chicken Lettuce Wraps


I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or
potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!

Asian Lettuce Wraps

https://www.cookingclassy.com/

Ingredients
3 tsp olive oil, divided
1 lb. 93% lean ground turkey or chicken
4 - 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
1 Tbsp soy sauce, (low-sodium or regular)
2 tsp sriracha (optional)
1 Tbsp rice vinegar
1 1/2 tsp sesame oil
1 tsp honey
1 Tbsp minced fresh garlic (3 cloves)
1 Tbsp peeled and minced fresh ginger
2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
1 medium carrot, peeled and shredded (1/2 cup)
1 (8 oz) can water chestnuts, drained and chopped small
1 large head Bibb lettuce or iceberg lettuce


Instructions
Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

Heat remaining 1 1/2 tsp oil in now empty side of skillet.

Add green onions and carrots and sauté 1 1/2 minutes. Add in garlic and ginger and sauté 30 seconds longer.

Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

Serve warm in lettuce leaves garnished with sliced green onions

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