Ingredients
- 1 pound ground chicken
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup honey
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 head of butter lettuce, leaves separated
- 1/4 cup green onions, chopped
- 1/4 cup water chestnuts, diced
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
If you don’t have ground chicken, ground turkey works just as well. For those who prefer a vegetarian option, consider using crumbled tofu or tempeh.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
- Add the minced garlic, cooking for an additional minute until fragrant. This step always reminds me of my abuela’s kitchen, where the aroma of garlic was a constant companion.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, and crushed red pepper flakes. Pour the mixture over the chicken, stirring to combine.
- Allow the sauce to simmer and reduce for about 5 minutes, until slightly thickened. Stir in the green onions and water chestnuts, cooking for another 2 minutes.
- Remove from heat and season with salt and pepper to taste. Spoon the chicken mixture into individual lettuce leaves, just like we used to fill tortillas for tacos back home.
- Sprinkle with sesame seeds before serving. Enjoy the wraps as they are or with a dash of your favorite hot sauce for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International