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.
Prepare collard green leaves
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.
Assemble vegetable wraps
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.
You can prepare the sauce and fillings ahead of time, and make the wraps as desired throughout the week.