Spicy Asian Chicken Lettuce Wraps

I have been craving chicken wraps for some time now and it didn't look like we would be visiting a restaurant that served them for awhile, so I decided I better step up and make my own.  I adapted this recipe from a Better Homes and Gardens mag I had, but changed it up a bit. These were incredible and are healthier than most you will find dining out.  I decided to use butter lettuce over iceburg, as I know P.F. Chang's usually serves theirs with iceburg.  I thought the butter lettuce was much better, but you decide.  I also like {and you will, too} that this is a low-cal recipe that is so easy to make. This recipe will make many wraps, so if you are only cooking for a few people, halve this recipe and use only one head of lettuce.  Serve as an appetizer or entree.  Hope you enjoy!

Ingredients:

• 2 lbs uncooked ground chicken breast
• 1 cup frozen shelled edamame {soy beans}
• 1 cup shredded carrots {I buy pre-shredded bag of carrots}
• 5 green onions, white parts only
• 1 {8 oz} can water chestnuts, drained and chopped
• 4 tsp reduced sodium soy sauce, {plus extra, to top}
• 2 tsp reduced-sodium teriyaki sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp chili paste
• 1 tsp rice vinegar
• 1/2 tsp pepper {use 1/4 tsp for less spice}
• 1 cup reduced-sodium chicken broth
• 1 or 2 heads butter lettuce
• 1 or 2 avocados, sliced, to top

 

1. Combine all ingredients {minus butter lettuce leaves and avocados}, in Crock Pot.  Using a spatula or spoon, break up meat and stir all ingredients together to mix well.  
2. Cover and cook on High for 4 hours, stirring every 1 or 2 hours to break up meat.  
3. Serve a scoop of chicken mixture atop each butter lettuce leaf.  Top with avocado slices and drizzle with soy sauce.  Wrap, roll or fold each filled butter leaf to serve.

Enjoy!