Fill a small pot with salted water and bring to a boil. Cook chicken for 15-20 minutes on medium low until done. Remove and shred in a Bosch, KitchenAid, or Hand Mixer. Meanwhile add the veggies and peanuts to a large bowl. Reserve about ¼ C. of the sauce. Stir remaining sauce into the veggies. Heat tortillas. Layer chicken and top with veggies. Roll. Dip in remaining sauce.
