In a medium bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, and grated ginger. Add sriracha if desired. Thin with water if too thick.

In a large mixing bowl, combine cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle peanut sauce over the filling and toss gently until well coated. Let sit for about 5 minutes.

Warm tortillas in the microwave for about 30 seconds or on a skillet for 15 seconds each side to make them pliable.

Take a warmed tortilla, add filling mixture in the center, fold in sides, and roll tightly from the bottom up. Repeat with remaining tortillas and filling.