In a mixing bowl, whisk together peanut butter, low-sodium soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. Mix until smooth and creamy; thin it with a splash of water if the sauce is too thick.

In a large bowl, combine shredded cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted salted peanuts. Drizzle the peanut sauce over the mixture, then gently toss everything together.

Warm the tortillas on a microwave-safe plate covered with a damp paper towel in the microwave for about 30 seconds.

On each warmed tortilla, spoon a portion of the peanut chicken filling, leaving an inch at the edges for easy rolling. Fold the sides in and roll tightly from the bottom.