• Pre-heat your oven to 350 or your grill to medium heat. In a large bowl add your chicken, ¼ cup peanut butter, soy sauce for the chicken and the water and mix well.
• Place your chicken strips on to a large sheet pan and if you are using peanuts, sprinkle those on top of your chicken.
• Cook your chicken until the juices run clear either on your grill or in your oven. About 10 minutes on a medium heat grill and about 10-15 in a 375 degree oven.
• While the chicken is cooking, start preparing your vegetables by thinly slicing your red pepper, shredding your carrots and thin slicing your cucumbers.
• With your cucumbers, add them to a medium bowl with your vinegar and water and let them start to pickle.
  
• While that is happening, in a small to medium deep pot (large enough to cook your ramen), add your can of coconut milk and enough water to come to the middle of the pot and bring to a boil.
• Once that is boiling, add your ramen and cook according to the instructions, usually just a few minutes. Once the ramen is cooked, drain and add to a bowl and add 2-3 tablespoons of coconut oil (or vegetable oil) so the noodles do not stick too much. Put aside.
• Now check if your chicken is ready. When done cooking, put it on a plate and cover it with tin foil to rest. While this is happening let's make the sauces.
• For the sauce, grab to large ramekins or 2 small bowls and a whisk or fork.
• In one bowl, fill it with your peanut butter and ¼ cup of your soy sauce. carefully mix it together with your fork or whisk. At first it will seem like an impossible task but trust me it will start to come together. If your peanut sauce looks to thick go ahead and add 1 teaspoon of soy sauce and 1 teaspoon of water at a time to thin it to your liking!
• Now in the other bowl, add a ½ cup of the soy sauce. If you are using the tamarind paste, go ahead and add it here and mix it well into your soy sauce. If you are not using tamarind paste, add some red pepper flakes into your sauce. At this point you can add your diced green onions to the tops of both sauces for decoration and flavor. For a more traditional soy dipping sauce, you can check out this Asian Dipping sauce recipe that I use in my Miso Glazed Salmon dish.
• Going back to the chicken, place your cooked chicken on a cutting board and thinly slice it and put aside. If you are using sesame seeds, go ahead and add them on top of your chicken.

Assemble

• Going back to the cucumbers, drain them and put aside. On a large platter, add one leaf of Boston or Bibb Lettuce on to the platter for each ingredient you have prepared. Now, place your ingredients (veggies, chicken and ramen) on top of the lettuce leaves like in the picture. Now, add your sauces to the platter as well adding spoons to the bowls so people can add the sauces to the wraps.
• For the wraps, carefully take each piece of lettuce off of the heads of lettuce and add to a large plate. This you will serve on the side of your large platter with the chicken and veggies.
• Now sprinkle your entire dish with your cilantro

To eat

• Take one whole piece of the bibb lettuce, add a small bit of chicken and small amounts of all the vegetables and place on top of the lettuce. Drizzle on the sauces (a little goes a long way) and carefully try to roll it and then eat. Keep repeating this until you're are full :)
• This is messy but amazingly delicious! Enjoy!!