Lettuce Wraps

Low in carbohydrates, it's a bottomless pit of joy!


-- butter lettuce
-- thin, dried rice noodles
1 tbsp olive oil
1 lb ground or chopped chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup Hoisin sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp freshly grated ginger
1 tbsp Sriracha sauce
1 (8-ounce) can sliced water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste


1. Heat some oil in a pan for frying the dried rice noodles. Fry for just a couple of seconds and remove immediately.

2. Heat 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; drain excess fat.

3. Stir in garlic, onion, Hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha sauce until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.