In a small mixing bowl, combine peanut butter, soy sauce, honey, minced garlic, and minced ginger. Whisk everything together until smooth and creamy. Set this flavorful sauce aside while you cook the chicken.
Heat the sesame oil in your skillet or wok over medium-high heat. Once shimmering, add the diced chicken breast. Sauté for about 5-7 minutes or until the chicken is fully cooked, turning occasionally to ensure even browning.
Reduce the heat to medium and pour the peanut sauce over the cooked chicken. Stir well to coat each piece evenly. Add the shredded carrots, chopped bell peppers, and half of the green onions. Toss everything together and cook for an additional 2-3 minutes until the veggies are just tender but still crisp.
While the chicken simmers, toast the sesame seeds in a dry skillet over low heat for 2-3 minutes until golden and fragrant. Be careful not to burn them!
Lay out the butter lettuce leaves on a serving platter. Spoon generous amounts of the sesame peanut chicken mixture into each leaf. Garnish with the remaining green onions and toasted sesame seeds.
Serve the wraps immediately for the best texture contrast between the warm, savory filling and the cool, crisp lettuce. These wraps are perfect as a light dinner or even as finger food for your next get-together.
