Combine peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger, and garlic in a mixing bowl. Whisk until smooth and creamy, set aside.

Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes until golden brown and opaque. Remove and set aside.

In the same skillet, add more olive oil if needed and sauté jalapeño, cumin, ginger, and chives for 1 minute.

Add chopped zucchini and soy sauce, sauté for another minute.

Stir in shredded carrots, red bell pepper, and cooked shrimp. Cook for another 1-2 minutes until vegetables are tender but crunchy. Season with salt and pepper.

Assemble wraps by spooning the mixture into lettuce leaves and drizzle with peanut sauce.