125 ml (750 milliliters) Each julienned carrots, red pepper and green onions
45 ml (270 milliliters) Rice flour
500 ml (3 liters) Chicken stock
1 heads (6 heads) Iceberg lettuce
Procedure
In a large skillet heat oil over medium-high heat. Brown ground chicken seasoning garlic carrots red pepper and green onions. Drain off fat. Add rice flour to chicken stock and stir well; add the mixture to the skillet. Bring to a boil reduce heat and simmer for 10 minutes. Place 1/4 cup (50 mL) chicken mixture into a lettuce leaf fold ends in and roll. Repeat until all remaining mixture is used.