Prepare the Sauce: In a small bowl, mix the hoisin sauce, rice vinegar, minced ginger, garlic, soy sauce, and sriracha. Stir to combine and set aside.

Cook the Chicken: Dice the chicken breast into small pieces. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables: In the same skillet, sauté diced mini bell peppers, garlic, and ginger for 2-3 minutes until fragrant.

Combine Chicken and Sauce: Return the chicken to the skillet, pour in the sauce mixture, and stir well to coat the chicken. Cook for 2-3 minutes until the sauce thickens slightly.

Assemble Wraps: Carefully separate lettuce leaves. Spoon the hoisin chicken mixture into the lettuce leaves and garnish with sesame seeds if desired.