4 1/2 tsp. reduced-sodium soy sauce

---

1 Tbsp. Hoisin sauce (or use BBQ sauce)

---

2 tsp. Chinese mustard (or use Dijon)

---

1 tsp. sriracha chili sauce

---

3 1/2 tsp. fresh lemon juice (3 tsp. for the avocados, 1/2 tsp. for the carrots)

---

2 ripe, Fresh California Avocados*, peeled, seeded and cut into ½” dice

---

3 cloves garlic

---

2 scallions, white and light green parts cut into 2-inch pieces, dark green parts thinly sliced, divided

---

1 lb. boneless skinless chicken breast, each breast roughly cut into large chunks

---

1 Tbsp. lemon zest

---

1 1/2 tsp. ground ginger

---

1/4 tsp. salt

---

As needed Freshly ground black pepper, to taste

---

1 Tbsp. canola oil

---

1/2 cup shredded carrots

---

12 (about 4-inch in diameter) Bibb lettuce cups

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.