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

In a large mixing bowl, combine shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Drizzle half of the peanut sauce over the mixture and toss to coat.

Warm tortillas in a microwave for about 30 seconds, covered with a damp paper towel.

Lay a warm tortilla flat and spoon filling mixture along the center. Wrap tightly, tucking in sides.

Serve immediately, drizzled with extra peanut sauce if desired.