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 as necessary.

In a large mixing bowl, combine shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle with peanut sauce and toss gently.

Warm tortillas in the microwave for about 30 seconds to make them pliable.

Place a generous scoop of filling in the center of each warmed tortilla. Fold in the sides and roll tightly from the bottom.

Cut wraps in half diagonally and serve with extra peanut sauce for dipping and garnish with cilantro.