Julienne the English Cucumber (1).
Thinly slice the Red Bell Pepper (2). Mince the Garlic (2 clove). Chop the Fresh Cilantro (1 bunch).
Thinly slice the Mango (1).
Mix together the Chicken Breast (1 pound), Soy Sauce (3 tablespoon), Lemongrass (1 tablespoon), Chili Paste (1 teaspoon), and the Maple Syrup (1 tablespoon). Marinate in the refrigerator for at least 8 hours.
Separate the leaves of the Bibb Lettuce (1 head), carefully wash and spin dry in a salad spinner. Arrange the mango, red bell pepper, english cucumber, and cilantro on a plate.
Place Cashew Butter (1/2 cup), Maple Syrup (2 tablespoon), Chili Paste (1 teaspoon), Coconut Milk (1/4 cup), Water (1/4 cup) and Sea Salt (1 teaspoon) in a blender. Blend on low until combined. Place the sauce in a serving bowl.
Heat a heavy bottom pan over medium-high until hot. Turn the heat up to high and add the Coconut Oil (1 tablespoon) and the marinated chicken.
Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, it`s done. Place the chicken in a serving bowl.
Serve wraps with Cashew Dipping Sauce.