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- Heat the olive oil in a skillet over medium-high heat. Add the ground chicken and cook until lightly browned and no longer pink, about 3 - 5 minutes. Make sure to break up clumps as the chicken cooks.
- Stir in the garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and sriracha. Saute for 1 - 2 minutes until the onions have become translucent.
- Stir in the water chestnuts and green onions. Saute for 1 - 2 minutes until tender. Season with salt and pepper to taste.
- Spoon filling into jicama wraps and garnish with crispy rice noodles.
Ingredient availability varies by location*