Asian Lettuce Wraps

I used to love P.F Changs or Pei Wei and devoured their saucy & messy lettuce wraps.  Once I realized they were over 500 calories and I could make them healthier, tastier and cheaper at home I was sold!  I have seen variations with bamboo shoots, mushrooms and cucumbers; I don’t particularly like those, so I omitted them.  Make sure to have plenty of napkins ready because these are messy, but delicious! 

Makes 4 (2-wrap) servings

1 can (8 ounces) water chestnuts, drained and minced
3 tablespoons sherry
2 tablespoons hoisin sauce
1 tablespoon unsalted almond butter (could

      use peanut butter if you wanted)
2 teaspoons low-sodium soy sauce
2 teaspoons hot-pepper sauce (like Sriracha)
2 packets (.035 ounce each) sweetener (I used

      truvia)
1 tablespoon minced garlic
1 cup minced onion
1/2 pound chicken breast cut in strips (could

     also use ground turkey)
2 teaspoons minced fresh ginger
1/4 teaspoon salt
1 teaspoon toasted sesame oil
8 leaves butter lettuce
1 whole green onion, chopped

1 cup shredded carrots
½ cup slivered almonds (could also use peanuts)

In a medium bowl, combine the water chestnuts, sherry, hoisin sauce, almond butter, soy sauce, hot-pepper sauce, and sweetener. Mix well. Set aside.

Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown. Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook the chicken for 3 to 4 minutes, or until no longer pink. Add the reserved water chestnut mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil. Remove the pan from the heat. Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion, carrots and slivered almonds. Serve immediately.  (Each wrap has about 100 calories)