Ingredients:

  • 1 tablespoon (15 ml) sesame oil
  • 1 pound (450g) ground chicken (lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, grated
  • 1 (8-ounce / 225g) can water chestnuts, drained and finely chopped
  • 1/2 cup (75g) shredded carrots
  • 1/2 head green cabbage, finely shredded (about 3 cups / 225g)
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) hoisin sauce
  • 1 tablespoon (15 ml) sriracha (adjust to taste for heat)
  • 1 tablespoon (15g) brown sugar, packed
  • 1 tablespoon (15g) cornstarch
  • 1/4 cup (60 ml) water or chicken broth
  • 12 small flour tortillas or large lettuce leaves

Instructions:

  1. Warm the sesame oil in your large skillet or wok over medium-high heat. Add the ground chicken, breaking it up with a spoon. Cook until it’s beautifully browned, ensuring it is fully cooked through and crumbled.