Rotisserie Chicken Lettuce Wraps

1 cooked rotisserie chicken
1 c portabella mushrooms, stemmed and diced
2 stalks of celery, diced
1 clove of garlic, minced
1 T olive oil
1 small can of water chestnuts, drained and diced
1 bunch cilantro, chopped
8-10 large lettuce leaves, chilled
10 oz jar Emily G’s Jalapeno Raspberry Jam
4 green onions, chopped (include some of the green stems)
 
Sauté onion, garlic and celery and oil for 4 minutes. Add mushrooms and continue to simmer for 4 minutes over medium heat. Pulled chicken meat from bones and dice into small pieces. Add chicken, green onions, cilantro and water chestnuts to vegetables. Stir in jam and heat thoroughly. Top lettuce leaf with mixture. 
 
Roll in edges of lettuce, eat and enjoy.