In a medium bowl, combine ½ cup creamy peanut butter, ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Whisk for 1-2 minutes until smooth.

In a large mixing bowl, add 2 cups shredded cooked chicken, pour half of the peanut sauce over top, and mix well for 2-3 minutes.

Lay 4 large lettuce leaves flat on a clean surface, spoon chicken mixture onto each leaf without overfilling.

Top with 1 cup shredded carrots, 1 cup sliced bell peppers, and optional ½ cup chopped cilantro. Drizzle remaining peanut sauce if desired.

Fold lettuce sides over the filling, then roll tightly from the bottom. Serve immediately for best texture.