1. Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.

2. Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.

3. To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.

4. Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

Chef's Notes:

You can use red onion if you don't have shallots, although it won't be as authentic.

Use lemongrass instead of lime and palm sugar instead of brown if you can find it.

I prefer grilled chicken that's been marinated in classic Southeast Asian ingredients, but really, any kind of cooked chicken will do. You can use dried shrimp instead, if you like.