I also couldn't find the fish sauce at my grocery store so I left that out of the dipping sauce. The first time I made them with the shredded chicken, I also added some chopped almonds on top(SO GOOD). I also added about a teaspoon of crushed red peppers to my husbands dipping sauce. I made two bowls of dipping sauce and then we just added a spoonful or two to our wraps before we ate them.
Sweet and Sour Asian Wraps
2 T soy sauce
2 T rice vinegar
2 T Sugar
1 t fish sauce
1/4 t. sriracha
1 T water (I didn't add the water)
1 T canola oil
1 lb. ground chicken
1 sm red sweet pepper (chopped)
1 t sugar
1/2 t garlic powder
1/2 t ground ginger
2 scallions chopped
1 T soy sauce
16 lg. bibb lettuce leaves
sliced cucumbers, scallions, mint and limes for serving
Dipping sauce: Stir together all ingredients in a small dish and set aside.
Wraps: Heat oil in large non-stick skillet over medium-high heat. Crumble in chicken and cook 2 minutes breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirring occasionally. Take off heat and stir in scallions and soy sauce.
To serve, spoon 1/4 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint, and a squeeze of lime. Serve with dipping sauce and brown rice.