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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a large skillet or wok over medium-high heat.
Add the ground chicken and cook, breaking it up very finely as it browns.
Once the chicken is mostly cooked, add the mushrooms and cook for another 3 to 4 minutes until they soften and most of their moisture cooks off.
Add the garlic and ginger and cook for about 30 seconds until fragrant.
Stir in the chopped water chestnuts and most of the green onions.
Whisk together all of the sauce ingredients, then pour the sauce into the skillet.
Cook for another 2 to 3 minutes, stirring constantly, until the filling is glossy, thickened, and there’s very little loose liquid left in the pan.
Spoon into cold, crisp lettuce cups and finish with the remaining green onions.
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For a spicier kick, increase the amount of chili garlic sauce or sriracha.
Substitute ground turkey for chicken if preferred.
Can I use a different type of lettuce?
Yes, you can use any type of lettuce that has sturdy leaves, like romaine or bibb lettuce.
How do I store leftovers?
Store the filling separately in an airtight container in the refrigerator for up to 3 days. Assemble wraps just before serving.
Can I make this vegetarian?
Yes, substitute the ground chicken with crumbled tofu or a plant-based ground meat alternative.
What can I serve with these wraps?
These wraps are great on their own or served with a side of steamed rice or a simple salad.
