1. Season chicken breasts with salt, pepper, and garlic powder. Grill or pan-fry over medium heat for 6–7 minutes per side until fully cooked. Let rest, then slice thinly.

2. In a bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, garlic, ginger, and a splash of water. Stir until smooth. Add chili flakes or sriracha if using.

3. Shred the cabbage, julienne the carrots, slice the cucumber, and wash and dry the greens.

4. Warm each tortilla briefly in a dry skillet or microwave until pliable.

5. Lay out the tortilla. Add greens, sliced chicken, cabbage, carrots, and cucumber. Drizzle with peanut sauce.

6. Fold in the sides and roll tightly from the bottom. Slice in half if desired.

7. Serve immediately or wrap in foil for later. Serve with extra peanut sauce for dipping.