Wash and dry all produce. Peel and then mince the garlic. Trim, then thinly slice the green onions, keeping greens and whites separate. Peel and grate the ginger. Then, drain and dice the whole water chestnuts. Separate the butter lettuce leaves. Set aside.
In a large skillet over medium-high heat add the olive oil. Once sizzling, add the ground chicken, and cook and crumble the chicken until browned for about 5 minutes. Drain any excess fat.
Next, add the garlic, white parts of the onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha to the chicken mixture. Cook until the onions have become translucent, about 2 minutes.
Next, add the drained chestnuts and cook until the chestnuts are tender about 2 minutes; add salt and pepper, to taste.
Remove the chicken mixture from the stovetop. Set prepared butter lettuce leaves on a plate. Spoon several tablespoons of the chicken mixture into the center of each leaf. Garnish with green onions. Enjoy the lettuce wraps taco-style!
If you prefer a dish that's mild with less heat, feel free to omit the Sriracha.
Feel free to swap out the ground chicken for ground turkey, ground beef, or crispy tofu, for a slightly different flavor.
Although we utilize butter lettuce for its unique round, sturdy petal shape, and tender texture, feel free to use Romaine lettuce if you prefer something crunchier.
Additional vegetables may be added to the chicken mixture for a heartier lettuce wrap; mushrooms, carrots, cucumber, red pepper, shelled edamame, or asparagus.
Water chestnuts add a touch of crunch to these tasty lettuce wraps. Add layers of texture with peanuts, or rice noodle filling.