Make the red wraps. Mix the peanut butter with the rendang paste in a small bowl. In a separate bowl, mix the chicken with the tomatoes, peppers and mayonnaise. Season with a little freshly ground black pepper. Spread the rendang mixture on one side of half of the tortillas then top with the chicken mixture. Roll up the wraps, cut in half and secure with a cocktail stick.
Make the green wraps. In a medium bowl, toss the chicken with the lettuce, gherkins, mayonnaise, soured cream, olive oil and lemon juice. Season with a little salt and freshly ground black pepper 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.
Wrap in greaseproof paper and transport in an airtight container.