Asian Chicken Wraps

Ingredients

• 1 tsp fish sauce
• 1 tsp soy sauce - can substitute Bragg’s liquid amino acids for a gluten-free option
• 1/2 tbsp hoisin sauce
• 1/4 tbsp sriracha sauce
• 1/4 tsp fresh ginger - grated
• 1/2 cup chicken - cooked
• 1 tbsp carrots - diced
• 1/12 cup water chestnuts - diced
• 1 1/2 tsp green onions - diced
• 1 1/2 tsp cilantro
• 1/4 tsp sesame seeds
• 2 leaves lettuce - whole leaves - green leaf, Boston or Romaine

Instructions

1. In a small blender add fish sauce, liquid aminos or soy, hoisin sauce, sriracha sauce, and ginger. Blend until smooth.
2. In a separate bowl add chicken, carrots, green onions, cilantro, and water chestnuts.
3. Pour dressing over chicken mixture and stir.
4. Scoop chicken mixture into large lettuce leaves and sprinkle with sesame seeds.

Nutrition (per serving)