In a medium bowl, whisk together soy sauce, lime juice, sesame oil, minced garlic, salt, and pepper until well combined. Add the chicken breasts and marinate for at least 20 minutes in the refrigerator.

In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, and optional sriracha until smooth. Adjust consistency with water as needed.

Preheat grill or skillet to medium heat. Remove chicken from marinade and cook until it reaches an internal temperature of 165°F (74°C), about 6-7 minutes per side. Let rest before slicing.

Lay a tortilla flat and layer sliced chicken, shredded carrots, julienned cucumber, shredded red cabbage, and drizzle peanut sauce on top. Sprinkle with chopped cilantro.

Fold the sides of the tortilla inward and roll tightly. Slice in half and serve with lime wedges and extra peanut sauce.