Dice the chicken breast into small, bite-sized pieces.

Cut the red bell pepper and cucumber into thin strips, and finely chop the spring onions and fresh coriander.

Heat a drizzle of oil in a non-stick pan over medium-high heat.

Add the chicken pieces and cook until they are golden brown and cooked through.

Add the ground ginger and garlic powder, stirring to coat the chicken evenly.

Pour in the soy sauce and continue to cook until the chicken is well-glazed and aromatic.

Remove the pan from the heat, then add the bell pepper, cucumber, spring onions, and coriander, tossing everything together.

Lay the lettuce leaves out flat and divide the chicken mixture between them.

Wrap the lettuce leaves around the filling, securing them with toothpicks if necessary.