In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced chicken breasts and cook them for about 6-8 minutes, stirring occasionally, until they are golden brown and thoroughly cooked, reaching an internal temperature of 165°F (74°C). Once done, remove the skillet from the heat and set the chicken aside to rest.

In a medium mixing bowl, whisk together 1 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, and the juice of 1 tablespoon of lime. Add in the grated ginger, minced garlic, and ¼ teaspoon of red pepper flakes. Combine these ingredients until you achieve a smooth, creamy sauce that’s ready for drizzling.

Take each of your 4 large whole wheat tortillas and place them on a clean surface. Using a spatula or the back of a spoon, spread a generous amount of the prepared peanut sauce over each tortilla, ensuring they are evenly coated.

Evenly distribute the cooked chicken among the tortillas, placing it in a line down the center of each one. Make sure to leave some space at the edges for folding later.

Next, layer each tortilla with a colorful assortment of veggies: a cup of shredded carrots, sliced red bell pepper, and chopped cucumber. Evenly distribute the fresh cilantro over the top.

Sprinkle a quarter cup of chopped roasted peanuts over the vegetable layers on each tortilla.

Carefully close each tortilla, folding in the sides as you go, and roll it up tightly from one end to the other.

Using a sharp knife, slice each wrap in half diagonally to create two manageable pieces. Arrange the halves on a serving platter and serve immediately.