Prepare the Peanut Sauce: In a medium mixing bowl, combine all the ingredients for the peanut sauce: the smooth peanut butter, warm water, soy sauce, honey, lime juice, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Whisk vigorously until the sauce is completely smooth and creamy. Set it aside.

Heat the Pan: Place a large frying pan over a medium-high heat and add the vegetable oil. Allow the oil to get hot – it should shimmer slightly.

Cook the Chicken: Add the cubed chicken pieces to the hot pan in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.

Combine Chicken and Sauce: Once the chicken is cooked, reduce the heat to low. Pour about two-thirds of the prepared peanut sauce over the chicken in the pan. Stir well to coat every piece evenly. Let it simmer gently for 1-2 minutes until the sauce has thickened slightly and clings to the chicken. What works best for me is reserving some sauce for drizzling at the end.

Warm the Wraps: While the chicken simmers, you can warm your tortillas. You can do this in a dry frying pan for 30 seconds per side, or in the microwave for 15-20 seconds until they are soft and pliable.

Assemble the Wraps: Lay a warm tortilla flat. Spoon a quarter of the peanut chicken mixture down the centre. Top with a generous handful of shredded red cabbage, julienned carrots, sliced red pepper, and a sprinkle of fresh coriander.

Fold and Serve: Drizzle with a little of the reserved peanut sauce if you like. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half on the diagonal and serve immediately.