For the peanut sauce: in large bowl, mix all ingredients until well blended. Set aside. Makes 12 cups (3 L).
For the wraps: in wok or large skillet, heat oil on high heat. Add ginger; stir fry until fragrant. Add chicken; stir fry 4 minutes or until lightly browned and internal temperature reaches 165°F (74°C). Stir in cilantro, green onion and fish sauce. Season to taste with salt and white pepper.
Serve chicken mixture in tortillas with Peanut Sauce.
Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.