• 2 T sesame oil
  • 10 oz. Abbot's Butcher Chopped "Chicken"
  • 2 T fresh ginger, grated
  • 3 cloves garlic, peeled and minced
  • 6 scallions, thinly sliced, greens and white separated
  • 1/2 cup canned water chestnuts, sliced and diced
  • 1 cup shredded carrots
  • 3 T dark soy sauce
  • 1 tsp. rice wine vinegar
  • sriracha
  • 8-16 whole lettuce leaves, such butter or bibb


  • Warm the oil in a skillet over medium heat. Add the “Chicken”, ginger, garlic and white parts of the scallions and cook until “Chicken” is slightly browned, about 4-5 minutes. 
  • Add the water chestnuts, carrots, soy sauce, rice wine vinegar and a dash of Sriracha. 
  • Season to taste with soy sauce and sesame oil.
  • To serve, place 1/4 cup of filling in the middle of the lettuce leaf and top with the green parts of the scallions.