Ingredients:
2 boneless chicken breasts, cooked
5 ounces shrimp, cooked
1/4 cup scallions
1 head iceberg lettuce
2 tablespoons soy sauce
1 1/4 tablespoons brown sugar
1 teaspoon rice wine vinegar
1/4 cup Splenda granular
1/2 cup water
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
2 tablespoons soy sauce
Directions:
PREPARE STIR FRY SAUCE (May be done several days ahead): Mix together brown sugar, 2T soy sauce and rice wine vinegar.
PREPARE WRAP SAUCE (May be done several days ahead) Mix together Splenda, water, rice wine vinegar, ketchup, lemon juice and soy sauce. Put aside in a bowl to chill and let flavors blend
Dice chicken breasts and sautee’ in Pam in a non-stick skillet.
Remove chicken from skillet. Using a knife or a food processor, chop or process both the chicken and shrimp VERY finely. (I really like the rough, crumbly texture you get when you use the food processor on pulse.)
Return shrimp and chicken to pan. Add stir fry sauce. Let simmer for a few minutes for flavors to blend. Add scallions.
Slice off root of lettuce head. Pull your lettuce cups off the outside of the head of lettuce. (Chop up remaining lettuce to use in salads.)
Serve the meat in a bowl, with the lettuce cups on the side. To eat, spoon the mixture using a slotted spoon into the cup of lettuce and pour some of the special sauce over the mixture. Fold up the lettuce up like a tortilla and eat over a bowl.
Serve with some rice to absorb the tasty sauces!
Servings: 4-6
Time preparation: 15 min.
Time total: 15 min.