Chinese Chicken Lettuce Wraps

These lettuce wraps are dedicated to my sister, Melissa, The Queen of Lettuce Wraps. She has made different recipes, tried different meats in them, and has been known to make a enough to eat for a few days in one week. I hope she tries these, the were awesome! We thought they were close to those served at P.F. Chang's or Pei Wei. I adapted it from a Cooking Light recipe.

They were great served with Boston (Butter) Lettuce and Mae Ploy Chili Sauce drizzled inside (which would up the WW point value). We didn't have a side with them and we were plenty satisfied.

1 Tbsp. sesame oil

2 large or 3 small garlic cloves, minced

1 c. cremini mushrooms (baby bellas), minced

1 lb. boneless skinless chicken breast, chopped into small pieces

1/2 of an 8 oz. can of whole water chestnuts, minced

1/4 red bell pepper, minced

1/2 c. minced green onions

2 Tbsp. oyster sauce

2 Tbsp. low sodium soy sauce

Sriracha sauce to taste

2 heads of Boston Lettuce, washed

1. Heat oil in a large skillet over medium heat. Add garlic and cook, 1 minute. Add mushrooms and chicken, cook 8 minutes, stirring occasionally. Add water chestnuts and red pepper, cook until the red pepper is tender. Remove from heat. Stir in green onions, oyster sauce, soy sauce and Sriracha. Serve in a bowl alongside lettuce and build at the table!

Serves 2 (or 4 with other food)

1 serving=1/2 of chicken mixture (1/4 of the mixture to serve 4)

11 WW Points+ per serving (6 if divided for 4 people)