These wraps. Holy moly, they are delicious! A great combination of sweet, salty, tangy & spicy makes this dish highly addicting and completely guilt free! Not to mention, they’re super quick and easy to make. You can walk in the door at 6 o’clock and be eating by 6:30. Or you can have this simmering in the slow cooker for 3-4 hours, and come home to a finished meal! It’s a perfect weeknight dinner. Plus, it’s budget-friendly and you can easily double or triple the recipe as needed. Winning!
2lbs ground chicken
3 cloves garlic, minced
1 red bell pepper, diced
1 cup diced onion
1/2 cup hoisin sauce
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp sriracha, if desired
8 oz. can diced water chestnuts, drained & rinsed
1 1/2 cups cooked white or brown rice
1 head iceberg lettuce
2 tbsp cilantro, for garnish
1 tsp sesame seeds, for garnish
SLOW COOKER INSTRUCTIONS:
Place first 9 ingredients in slow cooker. Cover and cook on high 3-4 hours until chicken is cooked through.
Cook rice in separate pot according to instructions.
Serve as suggested below.
Heat olive oil in skillet over medium heat. Saute diced onion and red bell pepper until tender. Add the garlic and continue cooking for two minutes.
Add ground chicken and cook until browned, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in hoisin sauce, soy sauce and rice wine vinegar. Also, add the sriracha or hot sauce, if desired.
Stir in water chestnuts and continue cooking for about 1-2 minutes.
Season with salt and pepper, to taste.
Meanwhile, cook rice in separate pot.
To serve, spoon rice into center of a lettuce leaf & top with ground chicken mixture.
Garnish with fresh cilantro and sesame seeds & enjoy!