Whisk peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, lime juice, garlic, ginger, and honey until smooth. If too thick, add a little warm water to loosen.

Toss chicken strips with the remaining soy sauce and sesame oil. Let sit for 10 minutes to absorb flavor.

Wash and dry the lettuce, shred cabbage, julienne carrots, and chop cilantro so everything is ready to assemble.

Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until golden and fully cooked. Let it cool slightly.

Warm tortillas in a dry skillet for about 30 seconds per side or microwave briefly until soft and pliable.

Spread peanut sauce down the center of each tortilla, then layer with lettuce, cabbage, carrots, chicken, and cilantro. Add extra sauce if you like.

Fold in the sides, roll tightly, and slice in half. Serve right away.