Thai Chicken Lettuce Wraps

Spray a nonstick skillet with cooking spray or pour in a small amount of oil and cook the ground chicken until it is no longer pink, crumbling the chicken as it cooks. Season with salt and black pepper. Transfer to a bowl and cover with foil.

Spray additional cooking spray in the skillet. Saute carrots, celery, red pepper, ginger and garlic about 8 to 10 minutes or until vegetables are slightly softened. If vegetables start to stick, add about a tablespoon of water as necessary. Stir in water chestnuts, green onions and chicken.

Stir in hoisin sauce, soy sauce, vinegar and sriracha. Reduce heat and simmer until heated through. Remove from heat. Stir in peanuts and cilantro. Serve wrapped in lettuce leaves. Garnish with additional minced cilantro, if desired.