For the Chicken:

• 4 4 boneless skinless chicken breasts
• 1 1 teaspoon garlic powder
• 1 1 teaspoon pepper
• 1 1 teaspoon salt
• 1 1 teaspoon sugar

For the Veggie Saute:

• 2 2 teaspoons olive oil
• ½ ½ red onion thinly sliced
• 1 1 cup finely shredded green cabbage
• 1 1 cup Finely shredded carrots
• 1 1 tablespoon freshly grated ginger
• 2 2 large cloves garlic finely minced

To Wrap:

• 6 6 (12-inch) tortillas
• 3 3 cups warm cooked Jasmine rice
• 4 4 green onions thinly sliced
• chopped roasted salted peanuts

For the Peanut Sauce:

• ¼ ¼ cup creamy peanut butter
• 2 2 tablespoons peanut oil or canola oil
• 2 2 tablespoons rice vinegar
• 1 1 tablespoon soy sauce
• 1 1 teaspoon honey
• 2 2 cloves garlic minced
• 1-inch 1-inch piece fresh ginger peeled and chopped
• ¼ ¼ teaspoon red pepper flakes