To prepare sauce, heat a medium saucepan over medium heat. Add oil and remaining ingredients. Bring to a boil; cook 1 minute. Remove from heat.
To prepare filling, heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the onion, garlic, ginger, and cook until translucent. Add chicken and cook for 7-8 minutes, stirring once or twice. Add the hoisin sauce and green onions to the pan and cook 1 minute. Remove from the heat.
Assemble the wraps. Layer lettuce leaves with a heaping spoonful of filling and top with carrot slivers, peanuts, and a sprinkle of green onions.
Chicken has an incredible amount of protein for its low calorie content. Chicken is also loaded with essential vitamins and minerals, especially B vitamins, which are helpful in preventing cataracts and boosting energy and immunity. If you don’t have an allergy, peanuts are a great source of monounsaturated fatty acids and vitamin E.
These chicken lettuce wraps are a perfect carb-free lunch and are easy to throw together mid-week if you make the filling and sauce ingredients ahead of time. Just don’t place into the lettuce leaves until the last minute to keep them from getting soggy!