Just tried this recipe from the Winter 2005 issue of Diane Magazine (the magazine given to Curves members) and it is fantastic! Great, healthy alternative to the fried egg roll! Enjoy! BBQ Chinese Chicken Lettuce Wraps Serves 8 4 c. fresh shiitake mushrooms (wash, remove stems, and chop) 2-3 lbs chicken breasts or tenders (chopped into small pieces) ¼ c. vegetable or peanut oil (I used ½ this) Coarse salt and pepper to taste 6 garlic cloves, chopped 1 ginger root, finely chopped or grated (I used 2 t ginger powder) Zest of 2 oranges 1 red bell pepper, diced small 12-16 oz. water chestnuts, drained and chopped 6 scallions, chopped 1/3 c. hoisin sauce (in Asian aisle of grocery store) 1 large head of iceburg lettuce, core removed and head quartered Preheat large skillet or wok to high. Add oil. Add chicken and sear by stir-frying a minute or two. Add mushrooms and cook another minute or 2. Add salt, pepper, garlic, and ginger, cooking a minute more. Add zest, bell pepper, water chestnuts, and scallions, continuing to stir-fry a minute more. Add hoisin sauce and toss to coat evenly. Serve with lettuce, adding a few spoonfuls of chicken mixture to each lettuce wrap.