In a medium bowl, combine ¼ cup soy sauce, 2 tablespoons lime juice, 1 tablespoon sesame oil, 2 minced garlic cloves, and a pinch of salt and pepper. Add your chicken breasts, ensuring they are well-coated in the marinade. Let the chicken marinate for at least 20 minutes at room temperature.

While the chicken marinates, whisk together ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, and 1 teaspoon sriracha in a small bowl. Gradually add water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.

Heat a grill or a large skillet over medium-high heat. Remove the marinated chicken from the bowl and cook for about 6-7 minutes on each side until golden and cooked to an internal temperature of 165°F. Let the chicken rest before slicing it into strips.

Lay a tortilla flat on a clean surface. Start layering with a few slices of the grilled chicken, followed by shredded carrots, julienned cucumber, and shredded red cabbage. Drizzle a generous amount of the prepared peanut sauce over the fillings. Carefully fold in the sides of the tortilla, then roll it tightly from the bottom to create a secure wrap.

Using a sharp knife, cut each Thai Peanut Chicken Wrap in half at a slight diagonal. Serve immediately with lime wedges and any remaining peanut sauce on the side for dipping.