Heat a skillet over medium heat and add a splash of olive oil. Season the chicken breasts with salt and pepper, then sauté for about 6-7 minutes per side, until golden and cooked through. Let it rest before slicing.

In a medium bowl, whisk together the peanut butter, soy sauce, honey, and rice vinegar until smooth.

While the chicken is resting, slice your bell pepper, julienne the cucumber, and grate your carrot.

Grab your tortilla and layer the sliced chicken, chopped veggies, cilantro, and drizzle over the peanut sauce.

Fold the sides of the tortilla over the filling, then roll it up tightly. Serve with extra sauce on the side for dipping.