These summery wraps rely on fresh, crisp garden greens, fragrant herbs, and rich marinated chicken thighs for their wonderful combination of textures and flavor.


  1. Mix oils, vinegar, tamari, ginger, and chili garlic sauce in medium bowl; reserve 1/4 cup to use as a dipping sauce. Add chicken, turning to coat with marinade (or place marinade and chicken in large resealable plastic bag). Refrigerate at least one hour.
  2. Heat grill to medium-high heat or a large skillet over medium-high heat. Remove chicken from marinade; place on hot grill. Thighs can also be sautéed in a hot skillet with 1 tablespoon of marinade (discard the rest). Cook 15 to 20 minutes or until chicken is no longer pink in center and juices run clear, turning once. Cook to internal temp of 165°F.
  3. Chop chicken; serve wrapped in lettuce leaves, garnished with herbs, sprouts, carrot, nuts, reserved dipping sauce, and a squeeze of lime.


Inner leaves of napa cabbage may be substituted for butter lettuce. Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.