1 lbs boneless skinless chicken breast, cut into large pieces
1 can waterchest nuts, coarsly chopped
3 scallions, coarsley chopped
1 tsp fresh ginger, minced
3-4 garlic cloves, minced
3/4 c low sodium soy sauce
1/3 cup seasoned rice vinegar (I use garlic flavor)
1 T canola oil
1 T reduced fat peanut butter
2 T sesame oil
Salt to taste
Head of lettuce
Boil chicken until cooked through. Meanwhile combine soy sauce, vinegar, canola oil, peanut butter, and sesame oil in a bowl with whisk. Drain chicken and allow to cool. Once it can be handled, break chicken into small pieces. Salt chicken to taste. You can also shred it if you'd prefer. Combine chicken, waterchest nuts, ginger, garlic, scallions, cilantro, and soy sauce mixture in sauce pan (or crockpot) and heat until warm.
Serve with pieces of lettuce, and optional ingredients to top wraps with if desired.
**Note - The quantities in the soy dressing is a starting point. If you feel like your chicken is too dry (or too moist) adjust accordingly.