Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice the mushrooms. Chop the chicken into small pieces.
Step 2
Preheat a large skillet or wok to high.
Step 3
Add the oil to the hot pan. Add the chicken to the pan and sear the meat by stir-frying for a minute or two. Add the mushrooms and cook for another minute or two. Season with salt and pepper, then add the garlic and ginger. Cook for a minute more. Grate the orange zest into the pan, add the bell pepper bits, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to a serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add the wedged oranges to the platter to garnish. To eat, pile spoonfuls into the lettuce leaves and squeeze an orange wedge over. Fold up the wrap and eat.
