Cook Cauliflower “Rice” according to package instructions. Alternatively, cook in large pot of boiling salted water for about 2 minutes or until tender; drain well. Set aside.
Meanwhile, heat oil in large skillet set over high heat; cook chicken, salt and pepper for 2 to 3 minutes or until chicken starts to brown. Stir in shallots, garlic, ginger and red pepper flakes; cook for about 3 minutes or until chicken is cooked through. Stir in Cauliflower “Rice,” green onions, hoisin sauce, soy sauce and rice wine vinegar; cook for about 2 minutes or until sauce is thickened.
To serve, spoon ½ cup chicken mixture onto each lettuce leaf. Garnish with cilantro, peanuts and drizzle of hoisin sauce.
Substitute ground turkey, vegetarian ground round or soy crumbles for ground chicken if desired.
Substitute chopped cashews for peanuts if desired.
Serve with sriracha sauce for a spicy addition.