1 pound ground chicken (or turkey for a leaner option)1 tablespoon olive oil (or coconut oil for a hint of tropical flavor)1/2 cup diced bell peppers (use red, yellow, or green for color)1/2 cup diced onions2 cloves garlic, minced1 tablespoon soy sauce (or tamari for a gluten-free alternative)1 tablespoon fish sauce1 tablespoon lime juice1 tablespoon brown sugar (or coconut sugar for less refined sweetness)1 teaspoon grated ginger1 cup shredded carrots1/2 cup chopped green onions1/2 cup fresh cilantro, chopped1 head of lettuce (iceberg or butter lettuce works best for wrapping)Chili sauce or Sriracha for serving (optional) In a large skillet, heat the olive oil over medium heat. Once hot, add the ground chicken and cook until it is browned and fully cooked, which should take about 5-7 minutes.Add the diced bell peppers, onions, and minced garlic to the skillet. Sauté for another 3-4 minutes until the vegetables are tender yet still vibrant in color.Stir in the soy sauce, fish sauce, lime juice, brown sugar, and grated ginger. Mix well and allow to simmer for 2-3 minutes.Remove from heat and fold in the shredded carrots, chopped green onions, and cilantro.Wash and separate the lettuce leaves for wrapping.Spoon the chicken mixture into the center of each lettuce leaf and top with chili sauce or Sriracha if desired. 