- Heat oil in a pan over medium heat. Sauté garlic until fragrant. Toss in chicken and stir fry until cooked through.
- Add in carrots and asparagus, stir frying until heated through.
- Mix in oyster sauce and plum sauce until well combined.
- Stir in roasted pine nuts and remove from heat. Leave to cool slightly.
- Wrap chicken filling with lettuce leaves and serve immediately.