• 3 cloves garlic, minced
  • 2 tablespoons Shaoxing or dry white wine
  • 2 tablespoons soy sauce
  • 1 lb boneless, skinless chicken breast, minced
  • 1 tablespoon peanut or avocado oil
  • 1 cup water chestnuts, slivered or sliced into small chunks
  • 9 large leaves of romaine lettuce
  • 1 cup bean sprouts


  1. Combine the garlic, wine, and soy sauce in a medium bowl.
  2. Add the chicken, stir to combine, and let sit for 5-10 minutes.
  3. Heat the oil in a skillet on medium-high.
  4. Add the chicken and marinade mixture and cook, stirring frequently, for 5 minutes.
  5. Add the water chestnuts and cook/stir for 5 more minutes until the chicken is cooked through (not pink).
  6. Transfer to a bowl and serve with romaine and bean sprouts on a separate plate.
  7. Assemble the wraps on individual plates as you eat them (i.e. put chicken and bean sprouts into a romaine leaf).
  8. Drizzle with Sriracha or your preferred hot sauce (or leave them naked) and enjoy!

Recipe slightly adapted from John Berardi’s The Metabolism Advantage book.