Ingredients

• 2 pound chicken breast, cooked, cooked and shredded
• 2 butter lettuce, leaves separated and cleaned
• 2 carrots, julienned
• 1 cucumber, julienned
• 1 cup fresh mint, leaves whole
• 1 cup fresh cilantro, leaves whole
• 0.5 cup roasted peanuts, chopped
• 0.25 cup peanut butter
• 3 tablespoon hoisin sauce
• 2 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice, fresh, freshly squeezed
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 2 green onions, thinly sliced

Steps

1. If using uncooked chicken, poach the 2 pounds of chicken breasts in simmering water for 12–15 minutes until cooked through (165°F internal temperature), then cool completely and shred into bite-sized pieces. If using rotisserie or pre-cooked chicken, skip this step and proceed to shredding.
2. While the chicken cools (or if using pre-cooked chicken), prepare all vegetables: julienne the 2 carrots and 1 cucumber into thin matchsticks and place in separate bowls.
3. Wash and gently separate the butter lettuce leaves, keeping them whole and chilled.
4. Pick the leaves from 1 cup fresh mint and 1 cup fresh cilantro; place in separate small bowls.
5. Chop the ½ cup roasted peanuts and slice the 2 green onions; place in separate small bowls.
6. In a mixing bowl, whisk together ¼ cup peanut butter, 3 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey until smooth.
7. Add 1 tablespoon fresh lime juice, 1 teaspoon sesame oil, and 1 teaspoon sriracha to the peanut sauce and whisk until fully combined and creamy.
8. Taste the sauce and adjust seasoning: add more lime juice for tanginess, honey for sweetness, or sriracha for heat.
9. Arrange the butter lettuce leaves on a large platter as the wrapper base.
10. Place the shredded chicken, julienned carrots, julienned cucumber, mint, cilantro, green onions, and chopped peanuts in separate bowls around the lettuce and sauce for a family-style serving setup.
11. Pour the peanut sauce into a small serving bowl and place it in the center of the platter.
12. To serve, have each diner place a butter lettuce leaf on their plate, fill it with chicken, vegetables, herbs, and peanuts, drizzle with peanut sauce, and fold or wrap to eat.