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

Cut the boneless chicken breast into thin strips. In a separate bowl, combine the remaining soy sauce and sesame oil, then coat the chicken strips and let them marinate for about 10 minutes.

Wash and dry the fresh vegetables. Slice the lettuce leaves, purple cabbage, and carrots into manageable pieces.

Heat a non-stick skillet over medium-high heat. Cook the marinated chicken strips for about 6 to 8 minutes until golden brown and cooked through. Remove from heat.

Warm the flour tortillas in a microwave or on a skillet for about 30 seconds.

Spread a layer of peanut sauce on each tortilla, add crunchy vegetables and chicken strips, and roll tightly. Cut in half and serve immediately with extra sauce.