Chicken Lettuce Wraps

Looking for a lighter dinner that's still packed with protein? These Chicken Lettuce Wraps are quick to make, loaded with fresh ingredients, and full of savory flavor. Denmark Foods Ground Chicken combines with mushrooms, water chestnuts, garlic, and ginger in a simple sauce for an easy weeknight meal that's ready in about 30 minutes.

INGREDIENTS

• 1 pound Denmark Foods Ground Chicken

• 3 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 teaspoon toasted sesame oil

• 2 teaspoons vegetable oil, divided

• 8 ounces white button or cremini mushrooms, finely chopped

• 1 (8-ounce) can water chestnuts, drained and finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• ½ cup sliced green onions, divided

• 2 small heads butter lettuce, Bibb lettuce, romaine, or iceberg lettuce

• Optional: red pepper flakes or hot sauce for serving

DIRECTIONS

1.   In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Set aside.

2. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until fully cooked and lightly browned, about 7–8 minutes. Transfer to a bowl and set aside.

3. Add the remaining teaspoon of oil to the skillet. Add the mushrooms and cook until softened, about 4–5 minutes. Stir in the water chestnuts, garlic, and ginger and cook for 30 seconds, until fragrant.

4. Return the cooked chicken to the skillet. Add half of the green onions and stir to combine.

5. Pour the sauce over the chicken mixture and cook for 1 minute, stirring frequently, until everything is evenly coated and warmed through.

6. Separate the lettuce leaves and arrange on a serving platter. Spoon the chicken mixture into the lettuce leaves and top with the remaining green onions. Add red pepper flakes or hot sauce if desired.

7. Serve immediately.