Halve grape tomatoes.
Trim cucumber, halve lengthwise, then cut into ½" half-moons.
Separate leaves of lettuce for cups.
Prepare the Chicken
Pat chicken breasts dry, and season with ¼ tsp. salt and a pinch of pepper.
On a separate cutting board, cut chicken into ¾" dice.
Cook the Chicken
Heat a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and chicken to hot pan.
Stir occasionally until chicken is golden brown and reaches an internal temperature of 165 degrees, 8-10 minutes.
Stir in half the garlic (reserve remaining for dressing), and cook until aromatic, 30-60 seconds.
Remove from burner.
Make the Dressing
In a mixing bowl, combine mayonnaise, half the Parmesan (reserve remaining for garnish), vinegar, remaining garlic (to taste), and ¼ tsp. salt until well-mixed.
Season with a pinch of pepper.
Assemble the Lettuce Wraps
Plate dish as pictured on front of card, garnishing with crispy onions and remaining Parmesan. Bon appétit!