These summery wraps rely on fresh, crisp garden greens, fragrant herbs, and rich marinated chicken thighs for their wonderful combination of textures and flavor.
- 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.
- 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.
- Chop chicken; serve wrapped in lettuce leaves, garnished with herbs, sprouts, carrot, nuts, reserved dipping sauce, and a squeeze of lime.