This chicken lettuce wraps recipe was adapted from Laura Cox’s blog from a Gwyneth Paltrow recipe. Chicken Lettuce Wraps are a delicious appetizer for any meal, and when we added some Kung Fu MOFO from Flavor Anonymous, it really set this recipe off!

Neutral oil (canola, grapeseed, or safflower)
1 lb. ground chicken
Coarse sea salt
Freshly ground pepper
1 tsp or more Kung Fu MOFO Rub
1 yellow onion, finely diced
4 garlic cloves, finely minced
2 tbsp ginger, finely minced
1/3 c. shredded carrots
1/2 c. hoisin sauce
1 head bibb or butter lettuce
2 scallions, thinly sliced
Sriracha


Heat a few tablespoons of oil in a heavy skillet over medium-high heat. Add the chicken along with a healthy pinch of salt and pepper and Kung Fu MoFo Rub.

Cook stirring occasionally to break up the chicken. Cook until the liquid has released and then evaporated, about 10-15 minutes.

In another pan, heat some oil over medium-high heat. Add the onion, garlic, and ginger. Cook and stir until it begins to soften, about 5 minutes.

Add the carrots and a pinch of salt, and cook until the carrot softens, about 10 minutes. Combine with the chicken.

Add 1/2 cup hoisin and 1/2 cup water.

Stir and cook for 1-2 more minutes until the sauce thickens. Serve in lettuce cups and top with Sriracha and scallions.

**Small rice noodles
***Serve with another side dish