In a medium bowl, whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, and sriracha. Gradually add water until smooth.

In a large bowl, combine chicken, coleslaw mix, grated carrots, cilantro, and crushed peanuts. Toss gently until well combined.

Pour the dressing over the chicken mixture and gently toss to combine, allowing it to rest for 3-5 minutes.

Warm tortillas in the microwave, wrapped in a damp paper towel, for about 30 seconds.

Lay each warm tortilla flat, add filling to the center, fold in the sides, and roll tightly. Cut in half if desired.