Slice the chicken breasts into thin, even strips and season them evenly with salt, black pepper, and garlic powder to ensure every bite is flavorful.

Heat olive oil in a large skillet over medium heat until it shimmers slightly, then add the chicken strips in a single layer, making sure not to overcrowd the pan for even cooking.

Cook the chicken for about 6–8 minutes, flipping occasionally, until it is fully cooked through and develops a light golden color on the outside while staying juicy inside.

While the chicken cooks, prepare the peanut sauce by adding peanut butter, soy sauce, rice vinegar, sesame oil, sweetener, minced garlic, and grated ginger into a mixing bowl.

Whisk the sauce thoroughly until it becomes smooth and creamy, then slowly add warm water a tablespoon at a time until the sauce reaches a pourable consistency without becoming too thin.

Once the chicken is cooked, reduce the heat slightly and pour the prepared peanut sauce over the chicken in the skillet, stirring gently to coat every piece evenly.

Allow the chicken and sauce to cook together for an additional 1–2 minutes so the flavors can blend and the sauce slightly thickens around the chicken.

Carefully separate and wash the lettuce leaves, then pat them completely dry using a paper towel to prevent soggy wraps.

Lay out each lettuce leaf and add a layer of shredded cabbage and carrots for crunch, followed by a generous portion of the peanut chicken mixture.

Top with chopped green onions, fresh cilantro, and any optional toppings like crushed peanuts or sesame seeds for added texture and flavor.

Gently fold or wrap the lettuce around the filling and serve immediately while the chicken is warm and the vegetables are crisp for the best eating experience.