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1
Remove and discard the skin from the chicken.
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2
Pull the chicken from the bone and shred the meat, with your fingers or 2 forks, into long shreds no more than 1/4 inch wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces).
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3
Put the chicken in a large bowl.
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4
Seed the peppers and cut them into long strips (similar to the chicken shreds).
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5
Put them in the bowl along with lettuce or cabbage.
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6
In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly.
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7
Add soy sauce, red pepper flakes, sugar and ginger.
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8
Stir to blend.
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9
Stir the dressing into the chicken.
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10
Taste and add salt and pepper if you like.
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11
Warm the tortillas directly over a gas flame or in a dry skillet on an electric burner.
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12
Warming each should take about 15 to 30 seconds.
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13
Turn the tortilla over and over again until it is warm and pliable.
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14
Stack and repeat until finished.
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15
Divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla.
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16
Fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely.
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17
You can make these hours ahead, wrapping them tightly in plastic wrap.
