Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps
  1. 2 tablespoons Cilantro and Roasted Onion EVOO
  2. ¼ cup chopped onions
  3. 1 clove garlic, minced
  4. 1 pound boneless chicken breast or tenders, finely chopped
  5. 2 cups chopped mushrooms
  6. ½ cup chopped water chestnuts
  7. ½ cup chopped carrots
  8. ¼ cup + 1 tablespoon reduced sodium soy sauce, divided
  9. 2 ¼ teaspoons Gourmet Dark Toasted Sesame Oil, divided
  10. 3 tablespoons Aged Blackberry Ginger Balsamic Vinegar, divided
  11. 2 tablespoons natural peanut butter
  12. 2 tablespoons hot water
  13. 8-10 little gem romaine lettuce leaves, washed and dried
  14. Chopped fresh cilantro
  1. Preheat large sauté pan over medium high heat. Add Cilantro and Roasted Onion EVOO and chopped onions. Sauté for 3-5 minutes. Stir in minced garlic and sauté for an additional 1-2 minutes. Add chopped chicken and sauté until chicken is fully cooked. Add chopped mushrooms, water chestnuts and carrots; sauté for 3-5 minutes. Stir in ¼ cup soy sauce, 2 teaspoons Gourmet Dark Toasted Sesame Oil and 2 tablespoons Blackberry Ginger Balsamic Vinegar. Reduce heat to low and simmer for 5-10 minutes.
  2. As mixture simmers, combine peanut butter, hot water, remaining tablespoon Blackberry Ginger Balsamic Vinegar, and remaining ¼ teaspoon Gourmet Dark Toasted Sesame Oil; stir well.
  3. To Assemble: Divide chicken among lettuce leaves. Drizzle with peanut sauce and sprinkle with chopped cilantro. Enjoy!
A Twist On Olives