Peel the carrot, trim the red pepper (remove seeds and pith), and drain the bamboo shoots.

Cut the carrot, red pepper, and bamboo shoots into 1-inch long pieces.

Pulse the carrot, pepper, bamboo, and peanuts in a food processor until finely diced (like ground meat).

Transfer the mixture to a separate bowl.

Pulse the ramen noodles (reserve seasoning), cooked chicken, ginger, and nutmeg in the food processor until a similar size to the veggies.

Combine the ramen-chicken mixture with the veggie mixture and stir well.

Heat sesame oil in a large pan.

Add the veggie/ramen mixture to the pan and cook for 5 minutes.

In a small dish, mix water, soy sauce, half the chicken-flavored seasoning, and cornstarch.

Stir the mixture into the pan and cook for about 5 more minutes, or until thickened.

Season to taste with black pepper.

Wash the romaine lettuce leaves and trim the bottom.

Serve the hot mixture in a large bowl and the lettuce on a plate.

Spoon about 3 tablespoons of the mixture into a lettuce leaf and roll it like a burrito to make your own wraps.