Asian Lettuce Wraps

This is an easy, low carb, quick meal.

It can be thrown together quickly and kids love it too.

I add carrots and cabbage but you can throw in any kind of veggies you have available.

If you like it spicier, you can add hot sauce or gochujang.

Use butter lettuce, iceburg or any large leaf lettuce.

Ingredients

• 1 tbs olive oil
• 1 lb ground chicken or turkey
• 2 thinly sliced carrot sticks
• shredded cabbage
  
•  2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tbs soy sauce
• 1 tbs rice wine vinegar
• 1 tbs freshly grated ginger
• 8 oz. water chestnuts, minced
• 2 green onions, thinly sliced
• kosher salt and black pepper, to taste
• 1 head butter lettuce or iceburg
• sesame seeds for sprinkling 

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Instructions

1. Heat the olive oil in a heavy bottomed saucepan over medium heat. Add the chicken or turkey and cook until browned, crumbling as it cooks. add the shredded cabbage and cook for a few minutes.
2. Add the garlic, onions, hoisin sauce, soy sauce, rice wine vinegar, and ginger. Cook until the onions are translucent.
3. Stir in the water chestnuts, carrots and green onions and cook for 1-2 minutes more. Taste and season with salt and pepper to taste.
4. Spoon a bit of the chicken mixture into each leaf of butter lettuce, using the lettuce like you would a soft taco shell.