In a medium bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. Adjust consistency with water if necessary. Set aside.

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

Pour the prepared peanut dressing over the filling, and fold until thoroughly coated. Allow to sit for 3-5 minutes.

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

Lay each tortilla flat, spoon filling into the center, and wrap securely.

Cut each wrap in half diagonally and serve immediately, optionally garnishing with peanuts or extra sauce.