Heat a large skillet over medium heat, spray with non stick spray, and add ground chicken.
Cook until browned, breaking apart and crumbling. Drain any excess fat and then add sesame oil.
Add diced mushrooms and water chestnuts and cook for about 4 minutes until soft.
Now pour in 1/2 cup of the sauce. I like to use P.F. Chang's Sesame or Teriyaki bottled sauce.
Mix well and heat for another 2 minutes.
Remove from heat and add chicken mixture to a serving plate.
Add lettuce leaves, green onions, carrots and rice to a platter along with a bowl of crispy rice noodles and the remaining 1/2 cup of sauce.
Let everyone assemble their own lettuce wraps with the plated ingredients. Enjoy!