Asian Lettuce Wraps

2 c water
1 c rice
½ T vegetable oil
2 chicken breast, medium dice
1 clove garlic, small dice
2 green onions, sliced on diagonal
2 carrot, julienned
5 cabbage leaves, chiffonade
2 Tablespoons hoisin sauce
2 Tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon chile paste
6 to 8 lettuce leaves

1. In a saucepan, bring water to boil. Add rice, cover and reduce heat to low. Simmer for 20 minutes.
2. Heat vegetable oil in skillet over medium-high heat. Cook the chicken and garlic for 5 minutes, or until lightly brown. Add the carrot and stir for 3 minutes. Add cabbage, green onion, hoisin, and soy sauce; stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the chicken mixture, drizzle additional soy sauce if desired. Wrap the lettuce to enclose the filling.