| 14 | 20 | 263 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 454 gm | Chicken, ground, lean |
| 1 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (minced) |
| 1 medium | White onion (diced) |
| 1/4 cup | Hoisin sauce, ready-to-serve |
| 2 tbsp | Soy sauce |
| 1 tbsp | Rice wine vinegar |
| 1 tbsp | Sriracha (optional) |
| 1 tbsp minced | Ginger root |
| 1 can(s) (8oz) | Water chestnuts, canned (drained and diced) |
| 2 green onion (stem) | Green onion (thinly sliced) |
| 1 pinch | Kosher salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 head | Lettuce, butterhead (Boston) |
1. Heat olive oil in a saucepan over medium high heat.
2. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
4. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Chicken
is a great source of lean protein and aids in muscle growth and repair
For more nutrients - sauté peppers and add them to the lettuce wrap!
| Meat | 1.3 |
| Meat Alternative | 1.2 |
| Vegetables | 1.1 |
