Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 6 to 8 minutes, turning occasionally, until they are golden brown and fully cooked (internal temperature should reach 165°F). Once cooked, transfer the chicken to a plate, allowing it to rest for a few minutes and retain its juiciness.

While the chicken is resting, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and red pepper flakes in a medium bowl. Mix until the sauce is smooth and well-combined.

Lay out your whole wheat tortillas on a clean workspace. Generously spread a line of the prepared peanut sauce down the center of each tortilla using a spoon.

Slice the rested chicken breasts into thin strips and evenly distribute them over the peanut sauce on each tortilla.

Top the chicken with a delightful mix of shredded carrots, sliced red bell pepper, chopped cucumber, and fresh cilantro.

Sprinkle a generous amount of chopped roasted peanuts over the top of the filled tortillas.

Start rolling each tortilla tightly, tucking in the sides as you go to contain the filling. Once rolled, slice each wrap diagonally for a beautiful presentation. Serve immediately or store them in plastic wrap for a handy grab-and-go meal later.