Mix the peanut butter with the rendang paste in a small bowl. In a separate bowl, mix the chicken with the tomatoes, peppers, mayonnaise and seasoning. Spread the rendang mixture on one side of half the tortillas, then top with the chicken mixture. Roll up the wraps, cut in half and secure with a cocktail stick.
Toss the chicken with the lettuce, gherkins, mayonnaise, soured cream, olive oil and lemon juice. Season and mix in the avocado. Spread the mixture on one side of the remaining tortillas. Roll up the wraps, cut in half and secure with a cocktail stick.