Chicken Lettuce Wraps That Kick PF Changs Lettuce Wrap's Butt

2 T Olive Oil
2 boneless skinless chicken breasts - thawed 
1/2 C chopped Almonds
2/3 C Mushrooms
3 T chopped Onion 
2 t minced Garlic 
5-6 leaves of Romaine Lettuce
Stir Fry Sauce (see below)
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.
Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).
Remove chicken from pan and when cool chop it the same size as mushrooms.
Add mushrooms, garlic, onions, and almonds to the pan and saute.
Add the chicken back in.
Add the stir fry sauce and saute for a couple of minutes.

Wash the lettuce.


To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with a dribble of Kraft Asian dressing on it. Wrap and eat (make sure you have napkins handy).

*Stir Fry Sauce:
In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.