Directions
Prepare rice per package directions.
Heat oil in a medium non-stick wok or skillet over medium-high heat. Add garlic and ginger and sauté 30 seconds. Add chicken and cook until no longer pink, stirring to break-up any clumps. Add cooked rice, stir in soy sauce, waterchestnuts, cilantro and sesame oil. Place about ½ cup mixture into each lettuce leave. Garnish with a lime wedge and chopped mint.
Options: Use light soy sauce to decrease sodium. Substitute hoisin or teriyaki sauce for the soy sauce. Use pita halves or tortillas instead of lettuce. Serve on a bed of spinach or shredded lettuce for a healthy salad entree.