Lettuce Wraps

1 head iceberg lettuce, cored

1.5 - 2 lbs ground chicken or turkey

1 T cornstarch

2 stalks celery

1 c baby carrots

1 can water chestnuts

Chopped peanuts

Sauce:

2 T teriyaki sauce (or oyster sauce if not gf)

1 T soy sauce

1 t sweet chili sauce

1 t chili oil

Ahead of time, clean lettuce, separate leaves and place in refrigerator to chill and crisp. Chop celery, carrots and water chestnuts finely, or chop in a food processor. Stir cornstarch in into ground chicken or turkey, then cook in a hot skillet or wok until no longer pink, breaking into chunks as you cook. Remove from heat to a bowl. Mix sauce ingredients, then add to skillet or wok with the vegetables. Cook for about 2 minutes, then return chicken to the skillet and mix well. Remove from heat. Add chopped peanuts to the mixture. To eat, spoon mixture onto lettuce leaves and wrap.