For me, I would stop the cooking at 125 or so for medium rare which to me is 130 to 135 and let it hit the med rare range on the wrap and rest.
Really you need to decide on what temp is your idea of medium rare and stop 5 to 10 degrees short of that. I think from the post, Ronp has a different thought of what medium rare is than I do........and you probably differ a little bit from both of us and then decide if you miss your mark a bit do you want to err on the side or rare or on the side of medium.
Also a factor (although probably not as much) is what temp will you be cooking at? Seems like the higher temp you cook at the more it continues to rise internally when you rest.