In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, and lime juice until smooth. Add garlic, ginger, and honey, stirring until well combined.

In a large bowl, combine sliced chicken breast with soy sauce and sesame oil. Toss until well coated and marinate for about 10 minutes.

Wash and dry fresh vegetables. Shred purple cabbage and julienne carrot. Prepare vegetables for assembling wraps.

Heat a skillet over medium-high heat and add the marinated chicken strips. Cook for 6-8 minutes until cooked through. Remove and let cool slightly.

Lightly warm tortillas on a skillet for about 30 seconds on each side until soft and pliable.

Lay a warm tortilla flat, spread peanut sauce, add lettuce, cabbage, carrots, and chicken. Top with cilantro.

Roll the tortilla tightly, tucking in the sides. Cut in half diagonally and serve with extra peanut sauce.