In a medium bowl, combine peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha. Whisk until smooth and creamy.

In a large mixing bowl, combine chopped chicken, coleslaw mix, grated carrots, chopped cilantro, and chopped peanuts. Toss gently to mix.

Pour the peanut dressing over the chicken mixture and toss until everything is evenly coated. Let sit for 3-5 minutes.

Wrap tortillas in a damp paper towel and microwave for about 30 seconds until warm and pliable.

Lay each tortilla flat, spoon about one-sixth of the chicken filling in the center, fold sides, and roll tightly.