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1
Peel carrot, trim red pepper (remove the seeds and white pith parts), drain bamboo. Cut all into inch long pieces.
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2
Pulse carrot, pepper, bamboo, and peanuts in food processor until they are about small dice size(more like the texture of ground meat, not a paste). Remove to a seperate bowl.
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3
Pulse the ramen(save the seasoning for use later in recipe), cooked chicken, ginger and nutmeg until they are a similar size to the veggies(if it's not perfect don't worry, just don't way over or way under process). Remove this to the bowl with the veggies and stir well.
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4
Heat the oil in a large pan. Add the veggie/ramen mixture to the pan and cook for 5 minutes.
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5
In a small dish mix together the water, soy sauce, half the chicken flavored seaoning from the ramen and corn starch. Stir into the pan and continue to cook for about 5 more minutes or until the mixture has thickened. Season to taste with black pepper(I didn't need any more salt, but you might).
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6
Wash the lettuce leaves and trim off the very crispy bottom part. Serve the hot mixture in a large bowl and the lettuce on a plate. Each person can make there own wraps by spooning about 3tbls of the mixture into the lettuce leaf and rolling it like a burrito.
