There's a fancy-dan Thai restaurant in Williamsburg, Brooklyn called Sea Thai Restaurant and Bistro. I tried to hate it for being so hipster trendy, but some of the food was damn tasty. Marsha and I started making these refreshing lettuce wraps based on an appetizer from their menu. Actually, this is only MY approximation of OUR approximation of the recipe.
--1 and 1/2 lbs of Chicken Breasts, cut into 1/2-inch cubes
--2 cloves Garlic, crushed
--1 head of Iceberg or Boston Lettuce
--1 cup Alfalfa Sprouts
--1 Seedless Cucumber
--1/2 cup fresh Mint Leaves
--Spicy Thai Peanut Sauce
Mix the chicken in a bowl with the minced garlic and juice from 3 of the limes. Place it in the fridge to marinate while you prep the rest of the ingredients.
Pull apart and clean the head of lettuce, discarding any bad leaves and making sure not to tear the good leaves. Pat the leaves dry and place them on a serving plate. Cut the carrot and cucumber in a julienne style (to the size of wooden matches) and cut the remaining 2 limes into wedges. Arrange the carrot, cucumber, sprouts, mint, and limes on a serving plate. Take the chicken out of the fridge and pan-fry it until cooked through. Place it in a serving bowl.
Half the fun of the lettuce wrap is constructing it at the table. Place the lettuce "wrapping" on your plate, add the chicken, veggies, a torn-up mint leaf and a little peanut sauce in the center of the leaf. Squeeze lime juice over it, then roll it up and eat it!