Prep the Chicken and Sauce

Slice your chicken into small bits and toss them in the bowl with the oil and spices. In a separate bowl, whisk together your peanut butter, honey, soy sauce, and lime juice. Don't worry if it doesn't fully dissolve yet the heat will do the work later.

Flash Sear the Meat

Heat a pan on medium heat. Sauté the chicken in two batches to ensure it browns properly rather than steaming. It only needs about 1 minute per side.

The "Peanut Melt"

Immediately transfer the hot, steaming chicken into the bowl of peanut sauce. The residual heat will melt the peanut butter and finish cooking the inside of the chicken, keeping it succulent.

Add the Volume

Stir in your finely sliced cabbage and carrots. This not only adds crunch but helps cool the mixture down so you can wrap them right away.

Wrap and Secure

Distribute the mixture evenly across the four tortillas. Tuck in the sides, roll it over, and tuck the sides in again to close the wrap. Wrap each one tightly in parchment paper to prevent any leaks.