# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, sliced into strips
02 - 1 tablespoon vegetable oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Peanut Sauce
05 - 1/3 cup creamy peanut butter
06 - 2 tablespoons soy sauce (use gluten-free if desired)
07 - 1 tablespoon lime juice
08 - 1 tablespoon honey
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon sesame oil
11 - 2 teaspoons sriracha or chili garlic sauce, to taste
12 - 2 tablespoons warm water
→ Toppings & Assembly
13 - 12 large butter lettuce leaves, washed and dried
14 - 1 medium carrot, julienned
15 - 1 small cucumber, julienned
16 - 2 spring onions, thinly sliced
17 - 2 tablespoons roasted peanuts, chopped
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# Directions:
01 - In a medium mixing bowl, whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, sriracha, and warm water until smooth and fully combined. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season the chicken strips with salt and black pepper. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.
03 - Reduce heat to low. Pour prepared peanut sauce over the cooked chicken. Toss well to coat all pieces and cook for an additional 2 to 3 minutes until heated through. Remove skillet from heat.
04 - Arrange butter lettuce leaves on serving plates. Spoon peanut chicken mixture into each leaf.
05 - Garnish each wrap with julienned carrot, cucumber, spring onions, chopped peanuts, and fresh cilantro.
06 - Present lettuce wraps immediately with lime wedges on the side for squeezing over the top.
