Thinly slice the mushrooms.

Peel and thinly slice the onion, peel an roughly chop the garlic.

Use a zester to get 2 teaspoons of lime zest. Using a peeler, remove the rest of the green rind of the lime, avoiding the white pith.

Peel the carrots and radish; grate on the large side of a box grater.

Cut off and discard the root end of the lettuce; separate the leaves.

Peel and medium dice the orange.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned.

Add the sliced onion and chopped garlic; Season with salt and pepper. Cool, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the juice of 1 lime wedge; cook stirring constantly, 30 seconds to 1 minute, or until combined.

Transfer to a large bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

In the same pan, heat the sesame oil on medium-high until hot.

Add the ground chicken; Season with salt and pepper. Cool, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.

Add the togarashi seasoning and cook, stirring frequently, 1 to 2 minutes, or until the chicken is thoroughly coated.

Add 1/4 cup of water and cook, stirring constantly, 30 seconds to 1 minute, or until the water has cooled off and the chicken is cooked through. Turn off the heat.

To the bowl of cooked vegetables, add the cooked chicken, lime zest, grated carrots and radish, 1 tablespoon of olive oil, and the juice of the remaining lime wedges. Season with salt and pepper and stir to thoroughly combine.

Divide the filling among the lettuce leaves. Top with the diced orange and a drizzle of olive oil. Enjoy!