# What You'll Need:
→ Chicken & Marinade
01 - 1 pound boneless skinless chicken breasts, thinly sliced
02 - 1/2 cup coconut milk
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon fish sauce
05 - 2 teaspoons honey or maple syrup
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh grated ginger
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Wraps
10 - 1 large head butter or iceberg lettuce, leaves separated and washed
11 - 1 medium carrot, julienned
12 - 1 small cucumber, julienned
13 - 1 red bell pepper, thinly sliced
14 - 2 spring onions, finely sliced
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 tablespoon fresh mint, chopped (optional)
17 - 1 small red chili, thinly sliced (optional)
→ Garnish
18 - 1 tablespoon toasted shredded coconut
19 - Lime wedges
# Directions:
01 - Whisk coconut milk, lime juice, fish sauce, honey, garlic, ginger, salt, and pepper in a bowl. Add chicken slices and marinate for at least 15 minutes or up to 2 hours.
02 - Heat a large nonstick skillet or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 4 to 5 minutes per side until golden and cooked through. Rest for 2 minutes after cooking.
03 - Arrange lettuce leaves on a serving platter. Fill each leaf with cooked chicken and a mix of carrot, cucumber, bell pepper, and spring onions.
04 - Top wraps with chopped cilantro, mint, and red chili if using. Sprinkle with toasted shredded coconut.
05 - Serve immediately with lime wedges on the side.
