In a medium bowl, whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce until smooth. Add a tablespoon of water if too thick.

In a large mixing bowl, toss together shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Drizzle half of the peanut dressing over and toss. Let it sit for 5 minutes.

Microwave tortillas for about 30 seconds until soft and pliable.

Lay each tortilla flat, spoon filling onto the center, fold sides in, and roll tightly.

Drizzle remaining peanut dressing over assembled wraps, slice in half, and serve immediately.