- 1 Head of “Organic Greens do Good Butterhead Lettuce”
- 1 lb ground chicken
- 3 tsp sesame oil
- 5 tbsp of hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 cup sliced scallions on a bias thin
- 1 cup sun-dried cranberries
Step by Step Instructions
Heat up sesame oil in 12 inch saute pan.
Add ground chicken and cook until slightly brown.
Drain excess liquid or fat.
In separate bowl mix, hoisin, soy sauce, rice wine vinegar, honey, and add to meat mixture and saute.
Add chopped ginger, garlic, sun-dried cranberries, carrots and half a cup of the sliced scallions. Cook for two more minute until well incorporated.
Hold warm until ready to serve.
When ready to serve take a leaf of the organic butterhead lettuce and spoon some of the cranberry , chicken filling.
Roll up and serve with some more of the sliced scallions for garnish.