Prepare the chicken first: Dice the chicken into small, pea-sized pieces. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is hot, add in the diced chicken. Season the chicken lightly with salt and fry for 7 to 8 minutes, until the chicken is browned all over and cooked thoroughly. Transfer the cooked chicken into a large bowl and set aside; keep warm.

Into the same pan, add in the mushrooms. Add more oil if necessary and fry the diced mushrooms for 6 to 7 minutes, until the mushrooms are well browned. Transfer the cooked mushrooms into the same bowl as the chicken.

Next, add in the bell pepper, carrot and onion; add more oil if needed. Saute the mixture for 4 to 5 minutes over medium heat, until the pepper is soft and the onion translucent.

While the fillings are cooking, prepare the peanut dipping sauce. Combine the soy sauce, sesame seed oil, rice vinegar, peanut sauce, garlic, ginger, honey and cilantro in a small bowl or measuring cup. Whisk vigorously until all the ingredients are well combined.

Bring back the chicken and mushrooms to the pan and add the diced water chestnuts, bamboo shoots, a few tablespoons of chopped cashews and a few tablespoons of chopped cilantro. Add half of the prepared dipping sauce to the pan and use a spatula to toss all the ingredients together. Cook over medium heat for a few minutes.

Wash the lettuce thoroughly and sort the lettuce leaves, leaving whole, medium-sized leaves for the chicken wraps. Add a few tablespoons of the chicken filling onto each leaf, then top with more chopped cashews and chopped cilantro. Dip the wraps into the sauce and enjoy immediately. Assemble the wraps as you are enjoying them; do not store assembled wraps. Keep the lettuce and filling separately.