In a medium bowl, whisk together creamy peanut butter, soy sauce, sesame oil, lime juice, minced garlic, grated ginger, and honey until smooth.

Slice boneless chicken breast into thin strips, combine with soy sauce and sesame oil, and marinate for about 10 minutes.

Wash and dry vegetables, set aside fresh lettuce leaves, and slice purple cabbage and julienne the carrot.

Heat a skillet and cook marinated chicken for 6-8 minutes until golden brown and cooked through.

Warm tortillas, spread peanut sauce, add lettuce, cabbage, carrots, and chicken, then roll tightly.

Cut wraps in half and serve with additional peanut sauce on the side.