Heel’s Kitchen | Asian Chicken Wraps

8 Red Bird Farms Chicken Boneless Skinless Chicken Thighs

3 cups Shredded Carrots

1 can (5-8 ounces) Chopped Water Chestnuts

1 Chopped white onion

4 tbsp soy sauce

2 tbsp olive oil

2 tbsp Sriracha

2 tbsp rice vinegar

3 garlic cloves diced

1 tbsp  grated ginger

1 tsp honey

¼ peanut butter

Butter (or small romaine) lettuce cups  

Directions:

Sauté chicken thighs until fully cooked and shred in the pan. Add chopped onion to the same pan, continue to sauté on medium heat, add shredded carrots. Whisk together soy sauce, olive oil, Sriracha, rice vinegar, garlic and grated ginger and add to the Chicken, Onion, Carrot mixture.  Let it all cook down for 3-4 minutes stirring occasionally to blend all flavors.  Once cooked down add the honey, peanut butter and water chestnuts.  Serve warm on lettuce wraps –Enjoy!