Heat a large skillet over medium-high heat and add a splash of oil until shimmering.
Add the ground chicken to the hot skillet, breaking it apart with your spatula. Cook for about 5-7 minutes until it’s browned and no pink remains, with a fragrant aroma filling the air.
Push the cooked chicken to one side of the skillet. In the cleared space, add the minced garlic and ginger, cooking for about 30 seconds until fragrant and slightly sizzling.
Mix the garlic and ginger into the chicken, then pour in the soy sauce and drizzle with toasted sesame oil. Stir everything together and cook for another 2 minutes until well coated and aromatic.
Stir in the chopped water chestnuts and cook for an additional minute, keeping the mixture hot and slightly sticky with a glossy sheen.
Remove the skillet from heat and stir in sliced green onions for a fresh burst of flavor. Let the filling rest briefly while you prepare your lettuce leaves.
Carefully peel the lettuce leaves apart into cups, ensuring they are dry and crisp to hold the filling without tearing.
Spoon a generous amount of the warm chicken filling into each lettuce leaf, then fold the leaf around the filling, creating a handheld wrap.
Arrange the assembled wraps on serving plates, garnishing with additional sliced green onions or sesame seeds if desired.
Serve immediately to enjoy the perfect crunch of the lettuce contrasting with the savory, tender filling.
