Vietnamese Chicken Wraps with Honey Chili Sauce

Ingredients

For dipping sauce (Nuoc Cham)

• 3 Thai bird chilies or 1 serrano chili, or to taste
• 1 clove garlic, sliced
• 3 tablespoons Bee Raw Wild Raspberry Honey
• 2/3 cup warm water
• 1 1/2 tablespoons fresh lime juice
• 5 tablespoons fish sauce
• 2 tablespoons finely shredded carrots for garnish (optional)

For rolls

• 1 head bib lettuce, leaves washed and separated
• 4 boneless chicken breasts, seasoned and grilled
• 2 cups soya sprouts

Instructions

1. Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish.
2. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.)
3. Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve.
4. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
5. Serve family style and make wraps in lettuce with chicken, soya sprouts and dipping sauce.