CHICKEN, CHESTNUTS, CABBAGE, CARROTS-- THESE ARE HEALTHY WRAPS ENJOY DAN:

                                 THAI LETTECE WRAPS BY CHEF DAN:

Serves 6

INGREDIENTS:

 2-pounds  chicken tender cut into thin 2-inch stripes

12 Boston lettuce leaves, about 1 head

2 tablespoon olive oil

2 tablespoon rice vinegar

1-inch fresh ginger, minced

4 garlic cloves, minced

2 cups package shredded cabbage and carrot mix

5  scallions, cut on the bias

3/4-cup hoisin sauce

2 tablespoons soy sauce or sweet soy sauce

1 can (8oz) water chestnuts, drained and diced

1 tablespoon fish sauce

2 cups fresh basil or mint leaves

1/3cup sliced almonds, toasted

DIRECRIONS:

1.     Heat 1 tablespoon olive oil in a skillet over medium-high heat.

2.     Add the chicken, garlic, ginger, water chestnuts, cabbage and carrot mix, and scallions, stir-fry 4-6 minutes.

3.     Add hoisin, and sweet soy sauce to glaze the mixture, toss a minute or so.

4.     Add basil or mint leaves and wilt leaves.

5.     Add rice vinegar and fish sauce and stir to coat.

6.     Transfer cooked chicken and vegetables to a bowl.

7.     Place spoonfuls of chicken into a piece of lettuce and fold lettuce over to eat.

8.     Kind like a taco.

9.     Sprinkle with almonds.

                                              ENJOY DAN:                                                 SAVOUR!