Ingredients
**For the Chicken Filling:**
– 1 lb ground chicken
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp ginger, minced
– 1 small onion, finely chopped
– 1 red bell pepper, finely chopped
– 1 cup mushrooms, diced
– 1 cup shredded carrots
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp hoisin sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– 1 head of butter lettuce or iceberg lettuce, leaves separated
**For the Thai Chili Sauce:**
– ¼ cup Thai chili sauce
– 1 tbsp lime juice
– 1 tsp fish sauce (optional)
– 1 tsp sugar
– Sliced green onions (for garnish)
Instructions
1. **Prepare the Chicken Filling:**
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic, ginger, and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the ground chicken to the skillet, breaking it up with a spatula. Cook for 5-7 minutes until browned and fully cooked.
Stir in the chopped red bell pepper, mushrooms, and shredded carrots. Cook for 3-4 minutes until the vegetables are tender.
Add the soy sauce, oyster sauce, hoisin sauce, sesame oil, salt, and pepper. Stir well and cook for an additional 2 minutes. Remove from heat.
2. **Make the Thai Chili Sauce:**
In a small bowl, whisk together the Thai chili sauce, lime juice, fish sauce (if using), and sugar until well combined.
3. **Assemble the Wraps:**
Spoon a generous amount of the chicken mixture into the center of each lettuce leaf.
Drizzle with Thai chili sauce and garnish with sliced green onions.
4. **Serve:**
Roll the lettuce around the filling and enjoy these flavorful and refreshing wraps!
Enjoy!
