Protein

1. Heat the olive oil on medium heat in the frying pan or cast-iron skillet.
2. Trim and butterfly your chicken breasts. Using a sharp knife, cut them in half. Try to make them uniform in thickness so they cook evenly.
3. Sprinkle with the salt, garlic, pepper blend on both sides.
4. Add the chicken to the heated pan and cook for 4-5 minutes, until the cooked side of the chicken looks golden brown. It's okay to have a little sear on the chicken, that's where the flavor is developed.
5. Turn the chicken and cook the other side for 4-5 minutes, until that side is golden brown. You have to check the chicken as you are cooking because it all depends on the thickness of the chicken, and how hot your pan is.
   The internal temperature of the chicken should be 165°.
6. Remove the chicken from the pan and let it rest on a plate covered for 10 minutes. While the chicken is resting, move on to prepping the vegetables.
7. Chop or shred the chicken. Set aside.

Vegetables

1. Prep your vegetables by washing, drying, shredding, slicing, or chopping your vegetables.
2. Mince the jalapeno, unless you love spice then you can just slice it.
3. Slice the lime into small wedges to squeeze over the top when the wraps are filled.

Sauces and Toppings

1. Roughly chop the peanuts. You can also put the whole peanuts in a sealed bag and use a wooden spoon to break up the peanuts.
2. Heat your sauces in a small pan and then put in a bowl or squeeze bottle for easy topping.
   Once you have your veggies chopped, chicken prepared, and, sauces ready, set everything out family style so people can assemble as they want.