Here is a recipe I made up with some help from other recipes. The restaurants that serve this type of dish, such as P. F. Chang's call it lettuce wraps, but I used Romaine lettuce as scoops to hold the meat. It was neater and easier to eat than using iceberg leaves or Boston lettuce, but either of them would work.

You can make this with cooked chicken, just dice it finely and uniformly.

Chicken Lettuce Scoops
1 - 2 heads romaine lettuce
2 - 3 chicken boneless skinless chicken breasts
Olive oil
Finely chopped onions
Grated fresh ginger (see note) or dry ginger
Hoisin Sauce
Soy sauce
Diced red and green bell pepper
Diced celery, quite a bit of it
Salt and pepper
(Dried red pepper flakes)
Pinon Nuts

Cut the end off the romaine and wash it. Separate the leaves onto a clean dishtowel, washing as needed. Roll up in a clean dishtowel, place in a plastic bag and refrigerate until time to serve.

Cut the chicken breasts into 2 inch chunks and process in the food processor until no smaller than 1/2 inch. Heat the oil in a wide skillet and saute the finely chopped onion in it for a few minutes, until it starts to soften. Stir in the chicken and cook, breaking it up into small pieces. Season with the ginger, hoisin sauce and soy sauce, stirring while cooking to spread out the flavors. It can be done ahead to this point.

At serving time, Put the diced bell peppers and celery in the pan with the chicken and cook quickly over moderately high heat to heat through, but don't cook so much the vegetables get soggy. Taste it and add some pepper flakes for zip if you want, and salt and pepper as needed. At the very end stir in the pine nuts. The meat mixture should be just spicy enough to need the lettuce to cool it down

Put the lettuce leaves on a platter and the meat mixture in a bowl for each diner to spoon onto their lettuce 'scoops.'