If you've ever eaten at one of the popular Asian restaurant chains, chances are you've tried lettuce wraps - leaves of lettuce filled with meat or seafood, vegetables and rice noodles. My recipe for lettuce wraps goes in a slightly different direction. Instead of rice noodles, it gets its crunchy texture from sweet water chestnuts and diced celery. Red bell pepper adds color and flavor. The chicken and vegetable filling is stir-fried in a simple oyster-flavored sauce before being wrapped in the lettuce leaves. The lettuce wraps are easy to make and full of flavor - serve them as an appetizer or a main meal.