In a medium bowl, combine the peanut butter, honey, olive oil, rice vinegar, soy sauce, sesame oil, crushed red pepper flakes, ginger, and garlic. Whisk until smooth.

In a large mixing bowl, combine coleslaw mix, shredded carrots, and cilantro. Toss gently, then add the peanut sauce and mix well.

Warm the tortillas in a damp paper towel in the microwave for 10-15 seconds to make them pliable.

Lay a tortilla flat, distribute chicken and peanut sauce mixture, then roll tightly and secure with toothpicks.

Slice wraps in half diagonally and serve immediately with sides.