1 pound ground chicken breast 2 cloves garlic, chopped 1/2 medium onion, chopped 1/4 cup soy sauce 1/4 cup white wine 1/2 teaspoon ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground coriander 2 tablespoons rice wine vinegar 1 head Romaine lettuce, washed and trimmed (keep leaves whole so they can be rolled) ***Dipping Sauce*** 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 teaspoon hot mustard 1 teaspoon red chile paste, or to taste
Chicken Wraps: Mix the liquid and spices and pour sauce on top of chicken.
Cover and cook for 4-6 hours on high, or 6-8 hours on low. Stir midway through to break up the chicken.
Serve with Romaine lettuce leaves for rolling, burrito style and dipping sauce on the side. Note, you can use plum sauce instead of the dipping sauce if desired.
Dipping Sauce: Combine ingredients until dry ingredients are dissolved.