In a medium bowl, whisk together the peanut butter, low-sodium soy sauce, brown sugar (or honey), and rice wine vinegar. Add minced garlic, minced ginger, and sriracha sauce for heat. For a thinner sauce, drizzle in a little water until desired consistency is reached.

In a large mixing bowl, combine cooked, shredded chicken breasts, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle the peanut sauce over the filling, toss gently to combine.

Wrap the tortillas in a clean, damp kitchen towel and microwave on high for about 30 seconds to soften.

Place a warmed tortilla on a clean surface, spoon a generous amount of filling into the center, fold in the sides, and roll tightly from bottom to top. Repeat for remaining wraps.