These go together very quickly; in roughly 30-40 minutes you're ready to eat (that includes the prep time).
1 Tbsp. olive oil
1 lb. ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoison sauce
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. freshly grated ginger
1 tsp. Sriracha, or more to taste
1 (8 oz.) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
kosher salt and freshly ground black pepper to taste
1 head butter lettuce
Heat olive oil in a saucepan over medium high heat. Add chicken and cook until browned, about 35 minutes; crumble as you go. Drain the excess fat. Stir in garlic, onion, hoison sauce, soy sauce, rice wine vinegar, ginger and sriracha until the onions have become translucent, about 10 minutes.
Stir in the chestnuts and green onions until tender, approximately another 10 minutes; season with salt and pepper to taste, Spoon several tablespoons of the chicken mixture into the center of the lettuce leaf; folding or rolling.
Thanks to damndelicious.net for the recipe