In a medium bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey, and 1 teaspoon of minced garlic. Whisk these ingredients together until well blended. Then, add in ¼ cup of creamy peanut butter, ½ teaspoon of salt, and ½ teaspoon of crushed red pepper flakes. Mix everything together until the sauce is smooth and creamy, then set it aside.

In a large mixing bowl, combine 4 cups of shredded cabbage, 1½ cups of shredded carrots, and 1 thinly sliced red bell pepper. Add 1 cup of cooked, shelled edamame, ½ cup of chopped fresh cilantro, and ½ cup of chopped green onions to the bowl. Stir these vibrant vegetables together until they are evenly mixed, creating a colorful medley that will fill your Thai Peanut Wraps.

Lay out 5 Flatout sea salt and black pepper tortilla wraps on a clean surface. Evenly distribute the vegetable mixture onto each wrap, ensuring each one is generously filled. Drizzle a portion of the creamy peanut sauce over the vegetables, adding as much as you desire for flavor.

To roll the wraps, start at one end and carefully fold it tightly over the filling, tucking in the sides as you go. Continue rolling until the wrap is fully closed. Place the finished wraps seam-side down on a plate. For easy serving, cut each wrap in half diagonally for a delightful presentation and easy sharing.

Your Thai Peanut Wraps are now ready to serve! Arrange the wraps on a platter or individual plates. You can serve them with any remaining peanut sauce for dipping, alongside fresh veggies or your favorite side. Enjoy the delicious combination of crunchy veggies and creamy sauce that makes these wraps a refreshing and healthy lunch option!