1. Heat a dutch oven over medium heat with 2 teaspoons of coconut oil.

2. Combine the seasonings, and rub the seasonings over the chicken breast.

3. Place the chicken in the heated pan, and cook on each side for 2 minutes.

4. Place the lid on the dutch oven, reduce the heat to medium-low and let cook until the chicken is no longer pink, about 10-12 minutes. If the pan is too dry at any point, reduce the heat.

5. Transfer the cooked chicken to a pan and let rest for 3-5 minutes.

FOR THE LETTUCE WRAPS:

1. Combine the peach, avocado, onion, mint and lime juice in a bowl.

2. Separate the butter lettuce leaves. Dice the chicken.

3. Fill a leaf with diced chicken, peach avocado salsa and any vegetables of your choosing.

4. Drizzle with lime juice, and garnish with fresh cilantro.