In a medium bowl, whisk together the rice vinegar, soy sauce, lime juice, honey, and minced garlic. Gradually add the peanut butter and blend until smooth and creamy.

In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, cooked edamame, cilantro, chopped green onions, honey-roasted peanuts, and wonton strips. Toss together until well mixed.

Lay a tortilla wrap flat, place about 1 cup of the filling in the center, and drizzle 2 tablespoons of peanut sauce over it. Fold in the sides and roll tightly.

Slice each wrap in half diagonally and arrange on a platter. Serve with remaining peanut sauce on the side.