I heat a large skillet over medium heat and add 1 lb ground chicken. I cook for 5–7 minutes, breaking it apart with a spatula until crumbly and golden brown. Once cooked through, I remove it from the skillet and set it aside, keeping any juices in the pan.

I add 1 cup shredded carrots and ½ cup chopped green onions to the skillet. I stir-fry for 2–3 minutes until the carrots soften slightly and the onions release their zesty aroma, keeping the veggies crisp.

In a medium bowl, I whisk together ½ cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil until smooth and creamy. This sauce brings the dish together with its nutty, savory depth.

I return the chicken to the skillet and pour the peanut sauce over the chicken and veggie mixture. I stir gently to coat everything evenly, letting the vibrant flavors meld for about 1 minute.

I wash 1 head of iceberg lettuce and carefully separate the leaves, keeping them whole to use as wraps. I pat them dry to ensure they stay crisp.

I spoon the chicken mixture into each lettuce leaf, being careful not to overfill. I serve warm or chilled, with extra peanut sauce on the side for dipping, perfect for a fun, hands-on meal.