Chicken Satay Veggie Rolls

• 1 1/2 lbs. chicken breast
• 1/3 C + 3 T coconut aminos
• 2 T rice vinegar
• 1 1/2 tsp fish sauce
• 3/4 tsp ground ginger
• 5 garlic cloves, minced
• 1/2 cucumber
• cilantro
• shredded carrots
• leaf lettuce
• 1 C full fat coconut milk
• 1/3 C almond butter
• 1 T lime juice

‍

1. In a small bowl, whisk together 1/3 cup of coconut aminos, 1 tablespoon of rice vinegar, 1/2 teaspoon of fish sauce, 1/4 teaspoon of ginger, and 2 minced garlic cloves.
2. Slice your chicken breasts into strips and place them in a container with a lid or a zip lock bag. Pour the coconut amino mixture over the chicken breast strips and marinate in the refrigerator for 24 hours.
3. After the chicken has marinated for 24 hours, grill the strips until they are cooked and no longer pink, about 3-5 minutes per side.
4. Thinly slice the cucumber with a knife or mandolin.
5. In a small saucepan on medium heat, combine the coconut milk, almond butter, 3 tablespoons of coconut aminos, 3 minced garlic cloves, 1/2 teaspoon of ginger, 1 teaspoon of fish sauce, 1 tablespoon of rice vinegar, and lime juice and whisk together. Bring the sauce to a simmer, once it thickens up remove it from the heat.
6. Assemble the veggie rolls by overlapping 2 lettuce leaves and placing cucumber, shredded carrots, cilantro, and chicken in the middle. Roll the lettuce around the chicken and vegetables. Place a toothpick in the middle to hold the roll together. Repeat until all the chicken is used up.
7. Serve the chicken satay veggie rolls with the almond butter dipping sauce.