In a small bowl, combine the water, hoisin, and soy sauce.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and the chicken and cook, breaking up the chicken as it cooks, until browned, about 5 minutes.
Reduce the heat to medium and add the carrot and the remaining 1 tablespoon of vegetable oil.
Cook for 2 minutes, then add the garlic and the green onion whites and cook an additional minute.
Stir in the hoisin mixture and continue to cook until the sauce thickens, another 1-2 minutes.
To serve, place some of the mixture in a lettuce leaf and top with some of the green onion greens.
Notes
recipe source: Every Day with Rachael Ray January/February 2014SUBSTITUTIONS: You can use ground beef or ground pork instead of ground chicken.The carrots can be substituted with another vegetable of your choice. I would choose something with a little crunch, like red bell pepper, but mushrooms would be delicious, as well.FREEZE: You could make extra filling and freeze for later. If reheating on the stove, you will most likely need to add some additional liquid, or the filling may be dry.STORE: Store any leftovers in the refrigerator for up to 3 days.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Additional toppings are not calculated.