• Medium saucepan
• Large stock pot
• Medium skillet
• 2 small mixing bowls
• 1 medium mixing bowl
• Toothpicks

For Almond Butter Marinade:

• 1/3 cup creamy unsalted almond butter
• 1/4 cup unsweetened coconut milk, canned
• 2 T coconut aminos
• 1 T toasted sesame oil

For the Honey Dipping Sauce:

• 1/4 cup coconut aminos
• 2 T fresh lime juice
• 2 T honey

For the Chicken Wraps:

• 4 cups water
• 1 lb boneless skinless chicken breast
• 1 T avocado oil
• 1/2 cup finely chopped white onion
• 1 cup shredded carrots
• 1 t minced garlic
• 1 t grated ginger
• 1/3 cup finely chopped cilantro
• 1/2 cup sliced almonds
• 14 medium napa cabbage leaves

• In two separate mixing bowls, combine the ingredients for the almond butter marinade in one and the honey dipping sauce in another. Set aside.
• In a medium saucepan, bring 4 cups of water to a boil and add in the chicken breasts. Cook for 30 minutes or until the chicken is fully cooked. Transfer to a cutting board and shred using two forks. Set aside.
• In a large stockpot, bring 6 cups of water to a boil and add in the cabbage leaves. Work in two batches, boiling 7 leaves at a time, for about 2 minutes. Drain using a clean kitchen towel and slice off any tough ends of cabbage. Set aside.
• In a medium skillet, heat the avocado oil over medium heat and add in the onions and carrots. Sauté for 7 minutes, then add in the garlic and ginger. Continue stirring for another 3 minutes, then remove and set aside.
• In a medium mixing bowl, stir together the vegetable mixture, shredded chicken, sliced almonds, and cilantro. Add in the almond butter marinade and stir well to coat.
• Spoon 1/4 cup of chicken mixture into the center of a cabbage leaf. Roll from the bottom of the leaf, tucking in the sides as you roll. Secure with a toothpick and repeat with the remaining mixtures and cabbage. Serve with honey dipping sauce and enjoy!