Place the sliced chicken into a large bowl. Add olive oil, garlic powder, salt, and black pepper. Toss everything together until the chicken pieces are evenly coated and ready for cooking in the skillet.

Heat a large skillet over medium heat. Add the seasoned chicken and cook for six to eight minutes. Stir occasionally while cooking until the chicken becomes golden, juicy, and fully cooked inside.

In a small bowl, combine peanut butter, soy sauce, honey, lime juice, sesame oil, ginger, and warm water. Stir slowly until smooth and creamy. The sauce should look silky and easy to drizzle.

Wash all vegetables carefully before slicing. Shred the carrots and cabbage into thin pieces. Slice the cucumber and bell pepper into strips so every wrap gets fresh crunch and bright flavor.

Place tortillas in a dry skillet for about twenty seconds on each side. This small step makes the tortillas soft and flexible, helping them roll easily without tearing during assembly.

Lay each tortilla flat on a clean surface. Add cooked chicken, shredded vegetables, green onions, and cilantro. Drizzle peanut sauce generously over the filling so every bite tastes creamy and flavorful.

Fold the tortilla sides inward first. Then roll tightly from the bottom upward. Slice each wrap in half before serving. Enjoy immediately while the chicken stays warm and the vegetables stay crisp.