Crunchy Chicken Wrap
Crunchy chicken wraps that are so light and heavenly. I could eat them all day!
rice wine vinegar
freshly grated ginger
can whole water chestnuts
drained and diced, 8-ounce
Salt and freshly ground black pepper
head butter lettuce
Heat olive oil in a saucepan over medium high heat.
Add chicken and cook until browned, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, season with salt and pepper.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf.