In a medium bowl, whisk together honey, olive oil, peanut butter, rice vinegar, soy sauce, and sesame oil. Add salt, pepper, red pepper flakes, ginger, and garlic. Blend until smooth and creamy, then set aside.

Season cooked chicken breasts with salt, pepper, and garlic powder. Bake at 375°F for 25-30 minutes or grill for 6-7 minutes per side until cooked through. Let rest, then slice thinly.

Combine coleslaw mix, shredded carrots, roasted peanuts, and cilantro in a large bowl. Drizzle in half of the peanut sauce, stirring until coated. Add water if too thick.

Heat tortillas in the microwave for 15-20 seconds. Lay one tortilla flat, add chicken and coleslaw mixture, fold sides inward, and roll up tightly.

Cut wraps in half and drizzle remaining peanut sauce over them. Serve immediately with fresh fruit or a light salad.