Add basil leaves, cilantro leaves, honey, garlic, rice vinegar, soy sauce, tahini, olive oil, and lemon juice to a blender and blend on high until no more bits of herbs are left.
Cut chicken into bite-sized pieces and pan-fry over medium heat in some oil until cooked through. Season lightly with sea salt and pepper while pan-frying.
Wash and spin-dry lettuce leafs making sure they are 100% dry. Peel and grate carrot. Peel and slice avocado. Cut pineapple into chunks.
To assemble the wraps, add a lettuce wrap flat on a plate, add a few chicken pieces, a little grated carrots, a few pineapple chunks, a few slices of avocado, some microgreens and then drizzle with the tahini sauce. Eat immediately and then assemble the next one.
Video
Notes
Nutrition information for half the recipe using about 1/4 of the whole tahini sauce for that half of the recipe.