Serves 3

Sauce mixture:
2 tablespoons oyster-flavored sauce
2 tablespoons light soy sauce
1 tablespoon brown sugar
1/4 teaspoon ground white pepper
1/4 teaspoon ground ginger
2 teaspoons rice wine or dry sherry
1/4 teaspoon garlic powder

Filling:
Olive oil pan spray
1 medium carrot, grated
1/3 cup canned water chestnuts, minced
2 green onions, chopped
1 pound ground chicken breast or turkey breast
1 small head Boston Bibb or Romaine lettuce, outer leaves removed, and inner leaves separated into about 9 cups
Hoisin sauce

Mix the sauce ingredients together in a small bowl and set aside.


Remove the plastic outer wrapping from the ground meat, and while it is still in the tray, run a knife through the meat in several directions. This will help to break it into smaller pieces when cooking. Spray a large skillet with pan spray and place over high heat. Add the ground chicken, and cook and stir, breaking it up with a wooden spoon until the meat is no longer pink, about 4-5 minutes. When the meat is done, if there is liquid in the skillet, drain it off. Set the cooked meat aside.


Wipe out the pan with a paper towel, spray again with pan spray and return to the heat. Add the carrot, water chestnuts and green onions and stir fry for a minute until the vegetables are just beginning to soften. Return the ground meat to the pan, mix well, and pour the sauce mixture over. Stir until the meat is evenly coated. To serve, spoon about a teaspoon of Hoisin sauce on each lettuce leaf, top with meat mixture, roll up and enjoy.