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. 


Leave a Comment

Your email address will not be published.

This site uses cookies and by continuing you agree to their use. For more information check out our Privacy Policy and Terms of Use.