Heat pan, and add 1 tbsp oil.

Brown/sear chicken on both sides, then remove from pan.

Don't worry that the chicken is not fully cooked, we will return to pan again.

Add the other 1 tbsp oil, and saute onion & garlic until fragrant.

Then add chicken back in the pan.

Add dark soy, sugar, water, and fish sauce.

Cook until sugar is melted, chicken cooked, and sauce reduced.

Remove from heat and stir in lime juice.

Mix sriracha, garlic, ginger, vinegar, fish sauce, lime juice, and sugar together.

Stir until sugar is dissolved.

In a bowl, add cabbage, carrot, onion, and mint.

Pour prepared dressing over, then toss to coat.

You can make this a day before and leave it to marinate in the chiller.

Set wraps on a microwave safe plate, cover with kitchen towel and sprinkle some water on top.

This will keep it from drying out, and heating it makes it more pliable.

Heat on high on 10 seconds blast until warm, and soft.

Place lettuce on top, then Asian slaw, and top with caramel chicken.

Finish with caramel sauce or sriracha if desired.

Garnish with fresh cilantro, and serve with a wedge of lime.