Proteinreiche Salat-Wraps mit Hähnchen

Zutaten

• Ground chicken (1 lb, 93–99% lean)
• Romaine hearts, butter lettuce, or iceberg (1 large head)
• Olive oil or avocado oil (1–2 tbsp)
• Yellow onion (1 small), finely diced
• Garlic (3 cloves), minced
• Fresh ginger (1 tbsp), minced or grated
• Water chestnuts (1 small can), drained and diced (optional but adds crunch)
• Green onions, sliced
• Shredded carrots or matchstick carrots
• Fresh cilantro (optional)
• Crushed peanuts or cashews (optional)
• Sauce: low-sodium soy sauce or tamari, hoisin sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha or chili garlic sauce
• Lime wedges, for serving

Zubereitung

1. 1

   Prep the lettuce: Rinse and pat dry the leaves. Keep them whole for wraps. Chill in the fridge so they stay crisp.

2. 2

   Make the sauce: In a small bowl, whisk 1/4 cup soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 1 tsp sesame oil, 1–2 tsp honey, and 1–2 tsp sriracha. Adjust to taste—more hoisin for sweet, more sriracha for heat.

3. 3

   Sauté aromatics: Heat oil in a large skillet over medium-high. Add onion and cook 2–3 minutes until soft. Stir in garlic and ginger for 30 seconds until fragrant.

4. 4

   Cook the chicken: Add ground chicken, breaking it up as it cooks. Season with a pinch of salt. Cook until no longer pink and lightly browned, about 5–7 minutes.

5. 5

   Add crunch: Stir in diced water chestnuts and half the green onions. Cook 1 minute.

6. 6

   Sauce it up: Pour in the sauce and toss until the chicken is coated and glossy. Simmer 1–2 minutes to thicken slightly.

7. 7

   Assemble: Spoon chicken into lettuce cups. Top with shredded carrots, remaining green onions, cilantro, and nuts if using. Squeeze lime over the top.

8. 8

   Serve: Plate family-style so everyone can build their own. Add extra sriracha on the side.