In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, and honey until smooth.

Cut chicken breast into strips, add soy sauce and sesame oil, mix well, and marinate for 10 minutes.

Wash and dry lettuce leaves, shred purple cabbage, and julienne carrots; chop cilantro for garnish.

Heat a non-stick skillet, cook marinated chicken for 6 to 8 minutes until fully cooked and golden brown.

Warm flour tortillas in a skillet or microwave until soft and pliable, about 30 seconds.

On each tortilla, spread peanut sauce, layer with chicken, cabbage, carrots, and cilantro, fold and roll.