In a medium bowl, whisk together honey, olive oil, peanut butter, rice vinegar, soy sauce, sesame oil, and spices until smooth and creamy, about 2-3 minutes. Set aside.

In a separate bowl, combine coleslaw mix, shredded carrots, chopped cilantro, and roasted peanuts. Drizzle half of peanut sauce over and toss gently. Let sit for 5 minutes.

Warm tortillas in the microwave for about 10 seconds to make them pliable.

Lay a warmed tortilla flat, then distribute chicken and marinated coleslaw mixture in the center. Fold sides and roll up tightly.

Slice wraps in half and serve fresh with remaining peanut sauce for dipping.