In a medium bowl, whisk together 1/2 cup of creamy peanut butter, 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, the juice of one lime, 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, and 1 tablespoon of honey. Continue whisking until the sauce is smooth and well combined.

Slice 1 pound of chicken breast into thin strips, add in the remaining soy sauce (about 2 tablespoons) and sesame oil (approximately 1 tablespoon). Mix thoroughly and let marinate for 10 minutes.

Wash and dry 4 large lettuce leaves, shred 1 cup of purple cabbage, julienne 1 large carrot, and chop a handful of fresh cilantro.

Heat a skillet over medium-high heat and add the marinated chicken strips. Cook for 6-8 minutes until golden brown and fully cooked.

Warm the tortillas in a non-stick skillet or microwave. If using a skillet, cook each for about 15-30 seconds on each side until pliable.

Spread a generous tablespoon of the peanut sauce on each warm tortilla. Layer with lettuce, cabbage, carrots, and chicken. Top with cilantro and drizzle with extra sauce if desired before rolling tight.

Slice wraps in half for easier handling and serve immediately with leftover peanut sauce on the side.