I made lettuce wraps the other night. It took me, literally, 20 minutes. Plus, they are good for you and good tasting. Here's the recipe:
3 Tbsp. low-sodium soy sauce
3 Tbsp. honey
2 Tbsp. Canola Oil (olive oil works too, but cooke the chicken slower)
1.5 pounds boneless skinless chicken breasts, cut up into bite-size pieces
2 cloves garlic, finely chopped
1 Tbsp. grated ginger (I used ground ginger)
1 bunch scallions, chopped
1 8-oz can sliced water chesnuts, drained (I could only find a 5-oz can)
1/4 cup unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated
Mix the soy sauce and honey; set aside. Heat the oil in a skillet over medium-high heat. Add the chicken and cook until it begins to turn brown, about 3 minutes. Lower the heat to medium and stir in the garlic and ginger. Add the scallions; cook for 1 minute. Add the water chesnuts and half of the soy sauce mixture. Continue to cook until chicken is done.
Remove from heat and sprinkle with cashews. Divide the lettuce leaves and spoon the chicken on top. Use the rest of the soy sauce mixture for dipping if you want.