Mince the chicken breasts with a sharp knife. Really get after it. If you have a meat grinder (I figure there is a .00001% chance of this), feel free to use it!
Heat 2 tbsp olive oil in a large pan or wok. When hot, add the minced garlic and ginger and sauté for about 1 minute. Add the minced chicken. Cook for about 3 minutes, breaking up the meat with a spatula, until the chicken is no longer pink.
Add all of the vegetables except for the bean sprouts, soy sauce, vinegar, and Sriracha to the chicken. Cook for 3 more minutes until the vegetables are just tender.
Add the bean sprouts. Cook for 1 more minute and remove from the heat.
Spoon 2-3 tbsp of your Thai chicken mixture onto lettuce leaves. I like to layer 2 lettuce leaves to make sure that the “wrap” doesn’t fall apart while you’re eating. Top with cucumber, basil, and scallions to taste. Wrap up and get after it.