Instructions
- Separate, rinse, and dry the leaves of the butter lettuce. Or, wash the lettuce in a salad spinner and set aside.
CHICKEN MIXTURE
- Heat up oil over medium heat in a large skillet. Add chicken, season it with salt and pepper, and cook until no longer pink.
- Add the mushrooms and onions, and cook until soft (about 5-6 minutes).
- Add the water chestnuts, ginger, and garlic and cook for 1 more minute.
SAUCE
- In a medium bowl, combine hoisin sauce, soy sauce, rice vinegar, and sesame oil. Whisk to combine evenly. Reserve 1/2 cup of the sauce and set aside to use as a condiment for your wrap. Pour the remaining sauce over the chicken mixture and cover, cooking on low for another 5 minutes.
- Fill each lettuce leaf with 1/4 cup of the chicken mixture. Top with the reserved sauce, sesame seeds, and green onion.