Lettuce Wraps

lettuce wrap

1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp sugar
3 tbsp olive oil
2 boneless, skinless chicken breast or ground turkey or ground chicken
1 cup water chestnuts chopped (for IP use celery)
2/3 cup mushrooms chopped
1 tsp minced garlic


Lettuce for wraps (romaine for boats or iceberg to wrap) Chop chicken breast small (pea
size), bring oil to high heat and cook meat, set aside to cool. Keep oil in pan and add rest of
ingredients. Use Special Sauce or Stir Fry Sauce found in Dressings and Marinades
Make the special sauce by dissolving the sweetener in water in a small bowl. Add soy sauce,
rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce
until you're ready to serve. Eventually add your desired measurement of garlic chili sauce to
the special sauce mixture to pour over the wraps. Bring 1 tbsp oil to high heat in a wok or
large frying pan. Sautee chicken breasts for 4 to 5 minutes per side or done. Remove chicken
from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts
and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, sweetener, and rice vinegar together in a
small bowl. When chicken is cool, chop it to the size of small peas. With the pan still on high
heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and
mushrooms to the pan. Add the stir fry sauce to the pan and sauté the mixture for a couple
minutes then serve it in the lettuce "cups". Top with "Special Sauce". (about softball size) Peel
with a knife and cut into 1/2" slices or 1" cubes
toss in EVOO or Chicken broth.
Preheat oven to 350 with the baking pan in the oven. Spread the celeriac on the hot baking
pan. Roast for about 20 minutes, stir once. Once they are soft to the fork, give them about 2
minutes under the broiler. Remove from oven and sprinkle liberally with chunky sea salt.

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