PG tested

If your kids like burritos, they'll probably love these Asian-style lettuce wraps. For extra crunch, throw in a handful of peanuts or chopped cashews. I also doubled the amount of red pepper and added a few drops of sesame oil for extra flavor.

• 2 cups fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin-cut chicken breasts or tenders
• 2 tablespoons light-colored oil, such as vegetable or peanut oil
• Coarse salt and black pepper
• 3 cloves garlic, chopped
• 1-inch piece of fresh ginger, peeled and finely chopped or grated
• 1 orange (you will use the zest)
• 1/2 red bell pepper, diced small
• 1 8-ounce can sliced water chestnuts, drained and chopped
• 3 scallions, chopped
• 3 tablespoons hoisin sauce
• 1/2 head iceberg lettuce, core removed, quartered
• 1 head Boston or Bibb lettuce, leaves separated
• Wedges of navel orange for garnish

Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice the mushrooms. Chop the chicken into small pieces.

Heat a large skillet or wok over high heat.

Add the oil to the hot pan. Add chicken and sear meat by stir-frying for a minute or two. Add mushrooms and cook for another minute or two. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.

Grate the orange zest into pan, then add bell pepper bits, water chestnuts and scallions. Cook for another minute, continuing to stir-fry the mixture. Add hoisin sauce and toss to coat the mixture evenly.

Transfer hot chicken to a serving platter. To eat, pile a few spoonfuls into a lettuce leaf and squeeze an orange wedge over top. Fold up the wrap and eat.

"Make Your Own Takeout" by Rachael Ray (Potter Style, $14.99)