In a mixing bowl, whisk together peanut butter, soy sauce, brown sugar or honey, and rice wine vinegar. Add minced garlic, ginger, and a splash of sriracha. Thin with water if needed.

In a large bowl, combine chopped chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle with peanut sauce and mix until coated, letting flavors meld for about 5 minutes.

Wrap tortillas in a damp paper towel and microwave for 30 seconds to 1 minute to soften.

Place a tortilla on a surface, add the filling, fold the sides, and roll tightly to encase the filling. Repeat with remaining tortillas.