1 head iceberg lettuce
4 skinless, boneless chicken breast halves
2 cups sliced celery
1 cup butter
1 cup finely chopped onion
4 carrots, cut into 1 inch chunks
3 stalks celery, diced
1 1/2 cups white wine
2 teaspoons lemon juice
Place lettuce in a large bowl, and toss with chicken, celery and carrot. Discard onion, and carrot; place chicken into lettuce. Cover, and refrigerate overnight.
Heat butter in a large skillet over medium heat. Saute celery in 1/2 cup lemon juice until tender, and whisk in chicken, celery and carrot.
Dredge in wine. Mix flour and olive oil in a medium bowl. Add celery mixture, chicken, celery and carrot; toss thoroughly.
Return lettuce to small bowl. Shape into 7 rolls; roll in lemon juice. Arrange rolls in large plastic wrap. Place chicken rolls into lettuce, roll in the marinade. Cover, and chill overnight. Roll up.