Asian Chicken Lettuce Wraps

Lettuce wraps are a deliciously messy combo of savoury filling and crunchy lettuce.

You’ll Need

2 Tbsp vegetable oil
½ cup chopped onion
½ cup finely chopped carrot
1 lb ground chicken
2 Tbsp chopped ginger
2 tsp chopped garlic
1 – 218 ml can water chestnuts, drained and chopped (about ¾ cups)
2 Tbsp fish sauce
1 Tbsp soy sauce
1 Tbsp hoisin sauce
½ tsp Asian chili sauce
½ tsp cornstarch mixed with 1 ½ tsp water
Salt
⅓ cup chopped green onions
3 Tbsp hoisin sauce
1 ½ Tbsp soy sauce (Not all soy sauces are gluten-free. Please check your labels carefully before using.)
1 Tbsp balsamic vinegar
1 Tbsp lime juice
1 tsp brown sugar
1 small head iceberg lettuce, separated into leaves

1

Heat oil in a large frying pan over medium-high heat.
2

Add onions and carrots and sauté for 3 minutes or until beginning to soften.
3

Turn heat to high, add chicken and cook, stirring, for 3 minutes or until it has lost its pinkness.
4

Add ginger, garlic and water chestnuts and sauté for 2 minutes longer or until chicken is cooked through.
5

Combine fish sauce, soy sauce, hoisin sauce, and Asian chili sauce and pour over chicken, stirring to coat.
6

Add cornstarch mixture and bring just to a boil or until juices in pan are slightly thickened and coat chicken.
7

Season with salt to taste and sprinkle with green onions.
8

Whisk together sauce ingredients and place in a small serving bowl with a spoon for drizzling.
9

Serve chicken mixture, sauce and lettuce cups on a platter and let everyone make their own wrap.