Rinse and pat dry lettuce leaves and set them aside. Finely dice the onion, mince the garlic and ginger, thinly slice the scallions separating whites and greens, finely chop the water chestnuts and mushrooms, and julienne or shred the carrot.

Brown the chicken

Heat a large skillet or wok over medium-high heat. Add canola oil and swirl to coat. Add the ground chicken, breaking it up with a spatula. Cook 5–7 minutes until mostly cooked through and beginning to brown.

Sauté aromatics & vegetables

Push the chicken to one side of the pan, add the diced onion and the white parts of the scallions. Sauté 2–3 minutes until translucent. Stir in the garlic and ginger and cook 30 seconds until fragrant. Add the chopped mushrooms and water chestnuts and cook 2–3 minutes until mushrooms release moisture and everything is well combined.

Sauce

Make and thicken sauce

In a small bowl whisk together soy sauce, hoisin, rice vinegar, sesame oil, broth, brown sugar, and cornstarch until smooth. Pour the sauce into the skillet with the chicken and vegetables. Stir constantly and simmer 1–2 minutes until the sauce thickens and coats the filling. Taste and season with salt and black pepper as needed.

Assembly & Garnish

Assemble wraps

Spoon about 2–3 tablespoons of the warm chicken filling into the center of each lettuce leaf (adjust amount to preference). Top with a little shredded carrot, chopped cilantro, a sprinkle of toasted sesame seeds, and the green parts of the scallions. Add sriracha if you like heat.

Serve

Arrange wraps on a platter and serve immediately with lime wedges on the side for squeezing over the filling.

Seasoning & Finishing

Leftovers: cool the filling completely, store in an airtight container in the refrigerator for up to 3 days. Keep lettuce separate until ready to serve to preserve crispness. Reheat filling gently in a skillet with a splash of broth if needed.