Slice chicken into 1/2-inch strips. Pat shrimp dry and remove shells and veins if needed. In a bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, minced garlic, and grated ginger. Reserve 2 tbs of this mixture for later brushing. Toss chicken and shrimp separately in the remaining marinade to coat. Marinate at room temperature for 10 minutes (or up to 30 minutes in the refrigerator).

Cook chicken

Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (do not overcrowd) and season lightly with 1/2 tsp salt and 1/2 tsp pepper. Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove to a plate and tent loosely with foil to keep warm.

Cook shrimp

Wipe the skillet clean, add remaining 1 tbs neutral oil and heat over medium-high. Add shrimp in a single layer, sprinkle with remaining 1/2 tsp salt and 1/2 tsp pepper, and cook 1–2 minutes per side until opaque and pink. During the last 30 seconds brush with the reserved marinade. Remove shrimp and keep warm with the chicken.

Lettuce & Cucumber Salad

Prepare lettuce by separating leaves, rinsing, and drying them thoroughly. Keep refrigerated until assembly so they stay crisp.

For the cucumber salad: thinly slice the English cucumber (halve lengthwise and slice into half-moons). Finely dice or thinly slice about 1 tablespoon red onion. Toss cucumber and onion with 1 tbs rice vinegar, 1 tsp sugar, 1 tsp salt and 1 tsp toasted sesame seeds. Let sit 5–10 minutes to soften and marinate lightly. Stir in sliced scallions just before serving.

Sesame Sauce

Whisk the sauce: in a small bowl combine 3 tbs tahini, 1 tbs soy sauce, 1 tsp honey, 1 tsp rice vinegar, 1 tsp sesame oil and 1/4 tsp chili flakes (if using). Add warm water 1 tablespoon at a time, whisking until you reach a pourable but slightly thick dressing (about 2 tbs total). Taste and adjust: add a little more soy for saltiness, honey for sweetness, or water to thin.

Assembly & Serving

Warm the lettuce leaves briefly: if desired, wrap leaves in a clean kitchen towel and microwave 10–12 seconds to make them pliable (optional).

Assemble wraps: place a lettuce leaf on a plate, add a tablespoon or two of cucumber salad, top with 2–3 slices of cooked chicken and 2–3 shrimp. Drizzle 1–2 teaspoons of the sesame sauce over the protein. Garnish with cilantro leaves and a squeeze of lime. Repeat with remaining leaves and ingredients.

Serve immediately so lettuce stays crisp. Offer extra sesame sauce on the side.