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.
Nutrition information for half the recipe using about 1/4 of the whole tahini sauce for that half of the recipe.