# What You’ll Need:
→ Chicken and Marinade
01 - 1.1 lb boneless, skinless chicken breast or thighs, thinly sliced
02 - 3/4 cup plus 1 tbsp unsweetened, full-fat coconut milk
03 - Zest and juice of 2 limes
04 - 2 tbsp fish sauce
05 - 1 tbsp soy sauce (gluten-free if needed)
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp honey or maple syrup
09 - 1 tbsp vegetable oil
→ Wraps and Garnishes
10 - 12 large butter lettuce leaves
11 - 1 small carrot, julienned
12 - 1/2 red bell pepper, thinly sliced
13 - 2 spring onions, thinly sliced
14 - 1 small cucumber, julienned
15 - 1/4 cup fresh cilantro, chopped
16 - 1/4 cup roasted peanuts, chopped (optional)
17 - Lime wedges for serving
# Step-by-Step Guide:
01 - In a large bowl, whisk together coconut milk, lime zest, lime juice, fish sauce, soy sauce, garlic, ginger, and honey. Add chicken slices and toss to fully coat. Cover and marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Drain excess marinade from chicken and sauté for 5 to 7 minutes until cooked through and lightly golden. Remove from heat.
03 - Rinse and pat dry butter lettuce leaves. Arrange them neatly on a serving platter.
04 - Spoon the cooked chicken onto each lettuce leaf. Top with julienned carrot, sliced bell pepper, cucumber, spring onions, chopped cilantro, and peanuts if using.
05 - Serve wraps immediately with lime wedges for squeezing over.
