• 16 lettuce leaves
  • 1 lb. lean ground chicken
  • 1 tbsp. olive or coconut oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp tamari sauce
  • ¼ cup hoisin sauce
  • 2 tsp. minced ginger
  • 1 tbsp rice vinegar
  • 1 bunch green onions, chopped
  • 2 tsp 5 spice powder
  • 1-8oz. can water chestnuts, drained and finely chopped


  1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
  2. In a medium skillet over medium heat, brown the ground chicken in 1 tbsp of olive or coconut oil. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently.  Add the garlic, Bragg’s, hoisin sauce, ginger, vinegar to the onions and stir.  Stir in chopped water chestnuts, green onions, and continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile the meat mixture in the center. To serve, allow each person to spoon a portion of the meat into the lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy.