Heat vegetable oil in a skillet over medium heat. Add garlic and ginger, sauté for 1 minute.

Add sliced chicken breast to the skillet and cook until browned, about 5-7 minutes.

Stir in soy sauce, fish sauce, sriracha, bell pepper, carrot, and cabbage. Cook for an additional 5 minutes until vegetables are tender.

Lay a tortilla flat and spoon a portion of the chicken filling onto the center.

Sprinkle chopped cilantro on top and drizzle with peanut sauce.

Fold in the sides of the tortilla and roll it up tightly. Repeat with remaining tortillas.