Lettuce Wraps - AWESOME!

So, um....this dinner was amazing. A-MAZ-ING. A big thanks to April Orgill who pointed me to the recipe on allrecipes.com. This version has been modified to incorporate reviewers suggestions.

I won't be spending the money on PF Changs lettuce wraps again, I can make them at home!

3 Tbs Canola Oil
1 Tbs minced fresh ginger root
1 1/4 lbs boneless, skinless chicken breast halves, cut into bite size pieces
1 can water chestnuts, diced
3/4 cup chopped mushrooms
4 Tbs rice vinegar
4 Tbs teriyaki sauce
1/2 t garlic powder
red pepper flakes to taste
1 1/2 C shredded carrots
1/2 C chopped green onion
1/3 C toasted and sliced almonds
12 leaves of iceberg lettuce.

Heat 1 Tbs oil in a large skillet over medium heat. Add ginger, water chestnuts, mushrooms and chicken and saute until cooked through, about 7-10 minutes. Set aside.

In a large bowl, whisk together remaining 2 Tbs oil, vinegar, teriyaki sauce, garlic and red pepper flakes.. Add chicken mixture, carrot, green onion and almonds to the sauce, toss together.

To serve spoon 1/12 of the mixture on to the center of each lettuce leaf, roll up leaf around filling and serve.

* In the interest of full disclosure - I used leftover chicken from a rotisserie chicken so I still sauteed it all in the oil, but only for like...three minutes
** also, I loved using my Bosch/food processor and used it to process the mushrooms and carrots on the smallest slicing option.

***Um, these seriously are really good. You should make them

**** My pictures are crappy because I use my iphone. I will make a concerted effort to take amazing pictures with my DSLR in the future.

***** The more adventurous cherry lovers among you may want to try the original recipe found here

MMMMMmmmmm.