Quick Chicken Lettuce Wraps

Tonight when my husband gleamed over the serving bowl to see the wrap filling, he was pleasantly surprised.  He asked, “Are we having what I think we’re having?”  Lettuce wraps are a favorite at our house, mainly because you can play with your food.  As I showed our oldest daughter how to fill and wrap the lettuce leaf, she could wait to try it.  There is just something fun about the potential of making a mess at the dinner table!

Quick Chicken Lettuce Wraps

Serves 4

1 pound chicken tenderloins, cut into 1/2-inch cubes

Pepper to taste

2 tablespoons canola oil, divided

1 medium onion, chopped

1 green pepper, chopped

1 can (8 ounces) sliced water chestnuts, drained

8 ounces sliced mushrooms

2 garlic cloves, minced

1/3 cup stir-fry sauce

1 teaspoon soy sauce

8 Bibb or Boston lettuce leaves

2 teaspoons minced fresh cilantro

Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside.

Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through.

Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with cilantro. Fold lettuce over filling.