Season chicken strips with garlic powder, ground ginger, salt, and pepper. Heat vegetable oil in a large skillet over medium-high heat.

Cook chicken strips for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F).

While chicken cooks, prepare peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a bowl.

Gradually add warm water to peanut sauce mixture, whisking until smooth and creamy. Add lime juice and adjust consistency as needed.

Remove cooked chicken from heat and toss with half of the prepared peanut sauce, ensuring all pieces are well coated.

Warm tortillas in microwave for 30 seconds or in a dry skillet for 1 minute per side until pliable.

Lay each tortilla flat and spread a thin layer of remaining peanut sauce in the center, leaving borders for wrapping.

Divide chicken evenly among tortillas, placing it in a line across the center of each wrap.

Top chicken with purple cabbage, julienned carrots, bell pepper slices, cilantro leaves, and chopped peanuts.

Fold bottom edge of tortilla up over filling, then fold in sides and roll tightly from bottom to top, creating a secure wrap.

Cut each wrap in half diagonally and serve immediately, or wrap in foil for storage.