In a medium bowl, combine peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, lime juice, minced garlic, grated ginger, and honey. Whisk until smooth and set aside.

Slice the chicken breast into thin strips. Put them in a bowl, add the remaining 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Mix well, and let marinate for 10 minutes.

Wash and dry the lettuce leaves, shred the purple cabbage, julienne the carrots into thin matchsticks, and chop fresh cilantro. Arrange these in separate bowls for assembly.

Heat a large skillet over medium-high heat. Toss in the marinated chicken and cook for 6-8 minutes, stirring occasionally until it’s golden brown and cooked through. Remove from heat and let cool slightly.

Warm the flour tortillas in a dry skillet for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20 seconds until soft.

Spread 2 tablespoons of the peanut sauce down the center of each tortilla. Layer with lettuce, purple cabbage, carrots, cooked chicken, and fresh cilantro. Drizzle with additional peanut sauce if desired.

Fold in the sides of the tortilla and roll tightly from the bottom to the top. Cut each wrap in half diagonally and serve immediately with extra peanut sauce on the side.