Prepare the chicken. For this recipe, I used shredded rotisserie chicken. If you do not have rotisserie chicken available, simply poach your chicken. To do this, bring a large pot of water to a boil. Add the chicken breasts to the water (they should be fully submerged in water), and return to a boil. Cover pot with a tight-fitting lid and remove from heat. Allow chicken to cook in the boiled water for approximately 30 minutes. When fully cooked, carefully remove from the water and allow to cool until cool enough to shred with a fork.
Prepare the vegetables. The most time-consuming part of the whole recipe cut each of the vegetables into thin matchsticks and set aside. If you plan to use later, store the prepared vegetables in a container with a tight-fitting lid in the refrigerator.
Make the Thai Peanut Sauce. In a medium bowl whisk together all the ingredients for the Thai Peanut Sauce. Add water, approximately 2 tablespoons at a time, until desired consistency is reached. Season with additional Sriracha, maple syrup, or rice vinegar, to taste.
Build your wraps. Place one tortilla on a flat clean surface. Pile with veggies, cabbage, chicken, and cashews, and drizzle with Thai Peanut Sauce. Wrap tightly and secure with a toothpick if needed.
Meal Prep. If desired, turn these Thai Chicken Wraps into an on-the-go lunch or dinner. SImply transfer each wrap to a reusable container with additional Thai Peanut Sauce. Add fruit, snacks, or other lunch-time favorites.