Chicken Lettuce Wraps


  • 1 tbsp Garlic Olive Oil 
  • 1 lb ground chicken
  • 2 cloves of garlic, minced
  • 1/2 cup hoisin sauce 
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar 
  • 1 tsp Cayenne Chili Olive Oil
  • 1 can (8oz) whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Carrots, thinly shaved 
  • 1 package of butter lettuce

Heat Cayenne Chili Olive Oil in a saucepan over medium-high heat. 

Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks. 

Stir in garlic, carrots, hoisin sauce, soy sauce, rice wine vinegar and Cayenne Chili Olive Oil for about 1-2 minutes. 

Stir in water chestnuts and green onions until tender, about 1-2 minutes. 

To serve, spoon several tablespoons of the chicken mixture into the center of the butter lettuce leaf, taco-style. 


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