1 T. walnut oil
1-1/4 lbs. skinless, boneless chicken breasts, cut in bite-size bits
2 T. rice wine vinegar
2 T. reduced sodium soy sauce
2 T. honey
1 c. shredded carrots
1/3 c. sliced almonds
12 leaves Boston Bibb or butter lettuce

Rinse whole lettuce leaves and pat dry. Add 2 tsp. oil to a large skillet over medium heat, saute the chicken until cooked thoroughly, about 7-10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots, and almonds. To serve, scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.