Marinate Chicken: Place a large (one gallon) Ziploc bag in a glass bowl, add marinade ingredients and chicken into the plastic baggie and combine. Place in the refrigerator for two hours, up to four.
Prepare Grill: Prepare the grill for direct grilling, targeting 450 – 500 degrees Fahrenheit. For a gas grill that’s medium heat. Remove the chicken from marinade and discard the marinade. Season chicken with the salt and pepper and place on skewers.
Grill: Pace over direct heat, close lid, and grill direct for 5 minutes. Flip when you see good sear marks. Continue grilling 5 more minutes or until the internal temperature of the chicken reads 160 degrees Fahrenheit using a good instant read Thermometer. Remove and then roughly chop up the chicken into smaller pieces.
Make Wraps: To prepare the lettuce wraps, layout the romaine and other toppings. Combine the dip ingredients together and stir. Place chicken, and all the toppings in the wrap, lightly drizzle in the dipping sauce.
Appetizer: Simply sub the romaine for endive cups or butter lettuce and you can plate this as a beautiful appetizer.
Heat: Add red chili pepper flakes to the marinade and dipping sauce for more heat (or sprinkle inside the wrap).
Gluten Free: Tamari is a good gluten free soy sauce alternative.