In a medium bowl, whisk together ½ cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil until smooth. Add 2 cloves minced garlic and 1 teaspoon grated ginger.

In a large mixing bowl, combine 2 cups shredded cooked chicken with half of the prepared peanut sauce. Fold the chicken until evenly coated.

Lay out 6 large lettuce leaves and spoon about ¼ cup of the chicken mixture towards the bottom of each leaf.

Top each leaf with shredded carrots, sliced bell peppers, and fresh cilantro. Drizzle remaining peanut sauce on top if desired.

Fold the sides of the lettuce leaves over the filling and roll tightly from the bottom to the top. Serve immediately.