1cupchopped scallions green parts only (from one bunch)
1tablespoonminced peeled fresh ginger
4teaspoons soy sauce
1teaspoon sesame oil
3/4cupfinely chopped water chestnuts
Fresh cilantro sprigs for garnish
Using a small paring knife, cut the core out of the head of butter or iceburg lettuce and discard it. Rinse the lettuce under cool running water and drain it well on paper towels. Set the lettuce aside.
Place the oil in a large frying pan over medium heat. Combine the chicken, breaking it up with a wooden spoon. Add the garlic and cook, stirring, until the chicken is cooked through 4 to 5 minutes. Turn off the heat. Stir in scallions, ginger, hoisin sauce, soy sauce, sesame oil, and water chestnuts. Cook the chicken filling over medium low heat, stirring, until it bubbles and is heated through, 2 to 3 minutes. Keep the filling warm if you are serving it immediately.
When ready to serve, carefully pull apart the head of lettuce to separate the leaves. Pat the leaves dry with paper towels and pile them around the outside edge of the platter. You should have at least 12 nice lettuce leaves (leftover lettuce can be wrapped and refrigerated for another meal). Spoon the chicken filling into the center of the platter and garnish with cilantro sprigs, if desired. Serve at once ( I have done these ahead of time and they were great). To eat the wraps, spoon some of the chicken mixture into a lettuce leaf, wrap the lettuce up around it, and the wrap like a burrito.