Heat a large clean skillet over medium high heat. Once hot, place a tortilla in pan and blister both sides. Continue to heat remaining tortillas.
On clean work surface, spread 1 tablespoon Thai peanut sauce over tortilla. Spread 1/3 cup rice over bottom third of tortilla. Continue layering with chicken, carrot, cabbage, cilantro and almonds, dividing equally between all tortillas.
Fold tortilla over rice mixture. Then fold in the opposite sides and roll up like a burrito. Wrap in wax paper and refrigerate for at least 30 minutes. To serve, cut each wrap in half on the diagonal.
