# What You'll Need:
→ Chicken Filling
01 - 1 pound ground chicken
02 - 1 cup finely shredded Napa cabbage
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon Sriracha or chili garlic sauce, optional
10 - 1/4 teaspoon ground white pepper
→ For Crispy Edges
11 - 2 tablespoons neutral oil
→ Assembly
12 - 12 large butter lettuce or Bibb lettuce leaves, washed and dried
13 - 1 small carrot, julienned
14 - 1/4 cup shredded purple cabbage
15 - 1 tablespoon toasted sesame seeds
→ Dipping Sauce
16 - 2 tablespoons soy sauce or tamari
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon honey or maple syrup
19 - 1 teaspoon sesame oil
20 - 1/2 teaspoon chili flakes, optional
# How-To Steps:
01 - In a large bowl, combine ground chicken, shredded Napa cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, Sriracha if using, and white pepper until evenly mixed.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add the chicken mixture in an even layer and cook undisturbed for 3 to 4 minutes to develop crispy caramelized edges.
03 - Stir and break up the chicken, continuing to cook for 4 to 5 minutes until fully cooked and golden brown in spots. Remove from heat.
04 - In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes until combined.
05 - Spoon the warm chicken filling into each lettuce leaf. Top with julienned carrot, shredded purple cabbage, and sesame seeds.
06 - Serve immediately with dipping sauce on the side.
