1. Make Peanut Sauce
2. Place peanut butter, soy sauce, sesame oil, rice vinegar, honey and sriracha in food processor and process until combined; drizzle in water and continue processing until smooth.
3. Prepare collard green leaves
4. Blanch collard green leaves in boiling water for 15 seconds; remove and place in ice water for a few minutes to cool. Dry leaves by placing on clean dish cloth or paper towels. Cut out stems.
5. Assemble vegetable wraps
6. Lay a tortilla on a flat surface. Place one blanched, trimmed collard green leaf on top. Spread 2 tablespoons of peanut sauce on top. Lay strips of red and yellow bell peppers, carrots, cucumber, and mango down center of tortilla. Sprinkle 1/4 cup shredded red cabbage on top and lay 4 mint leaves or cilantro leaves on top. Tightly roll up wrap to enclose all the vegetables. Use a few toothpicks to secure the wrap. Repeat with remaining tortillas. Cut in half to serve.