In a medium bowl, whisk together the peanut sauce ingredients.
In a large pan with 2 tbsp oil saute the chicken breasts until almost cooked, 3-4 minutes. Add the cabbage, carrots, and peppers and saute for another 3 minutes. You want the veggies crisp tender. Add the green onions and about 1/2 the sauce.
Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
Divide the chicken and coleslaw between each tortilla
Roll tightly, securing with toothpicks if necessary. Use the rest of the sauce for dipping.