In a small bowl, stir together the peanut butter, soy sauce, honey, Sriracha, minced ginger, and lime juice until smooth. Set the sauce aside.

Pat the chicken breasts dry and cut into bite-sized pieces.

Heat half of the canola oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Add the chicken (be careful of splattering) and sauté until cooked through and no longer pink in the center, about 2–3 minutes per side depending on piece size.

Transfer the cooked chicken to a bowl and blot off any excess oil with a paper towel. Add 1/4 cup of the prepared sauce to the bowl with the chicken and toss to coat. Reserve the remaining sauce for serving.

Return the same skillet to medium-high heat, add the remaining canola oil, and warm about 30 seconds. Add the broccoli slaw, shelled edamame, shredded carrots, and half of the chopped green onions. Sauté, stirring, until the vegetables are crisp-tender, about 2 minutes. Remove from heat.

To assemble each wrap, spread a spoonful of the reserved sauce onto a whole wheat tortilla. Top with a portion of the sauced chicken, some of the sautéed vegetables, chopped dry roasted peanuts, the remaining green onions, and cilantro to taste.

Fold or roll each tortilla to enclose the fillings and serve the wraps warm or at room temperature.