1. Prepare the Chicken

• In a mixing bowl, combine sliced chicken with olive oil, garlic powder, ground ginger, salt, black pepper, and red pepper flakes (if using).
• Let marinate for about 10 minutes to allow the flavors to absorb.

2. Cook the Chicken

• Heat a large skillet over medium heat.
• Add marinated chicken and cook for 7–10 minutes, stirring occasionally, until fully cooked and golden brown.
• Remove from heat and set aside.

3. Prepare the Peanut Sauce

• In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and minced garlic.
• Add warm water one tablespoon at a time until you reach your desired sauce consistency—smooth, creamy, and pourable.
• Taste and adjust seasonings as needed.

4. Warm the Tortillas

• Heat tortillas briefly in a dry skillet or microwave for about 10–15 seconds to soften them and make wrapping easier.

5. Assemble the Wraps

• Lay out tortillas on a flat surface.
• Spread a generous spoonful of peanut sauce down the center of each tortilla.
• Layer cooked chicken, bell peppers, shredded carrot, cabbage, and cilantro.
• Drizzle additional peanut sauce on top and sprinkle chopped roasted peanuts.

6. Wrap and Serve

• Fold in the sides of the tortilla, then roll it tightly from the bottom to form a secure wrap.
• Slice diagonally if desired, and serve warm or chilled.