In a medium bowl, whisk together honey, olive oil, peanut butter, rice vinegar, soy sauce, sesame oil, crushed red pepper flakes, grated ginger, and minced garlic until smooth. Set aside.

Season the cooked chicken breasts with salt, pepper, and granulated garlic. In a skillet over medium heat, add a hint of olive oil and cook for 6-8 minutes on each side, until golden-brown and cooked through.

In a large mixing bowl, combine coleslaw mix, shredded carrots, cilantro, and roasted peanuts. Drizzle with peanut sauce and toss gently.

Warm tortillas in the microwave until pliable. Lay a tortilla flat, add chicken and coleslaw mixture, fold the sides, and roll tightly to secure.

Cut each wrap in half and serve. Store components separately for meal prep to maintain freshness.