In a small mixing bowl, whisk together the peanut butter, low-sodium soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and Sriracha sauce until smooth.

If the mixture is too thick, add a splash of water to thin it out until it reaches a drizzling consistency.

In a large mixing bowl, combine the cooked chicken, coleslaw mix, grated carrot (if using), chopped cilantro, and roasted peanuts. Stir until well mixed.

Drizzle the prepared peanut sauce over the chicken and veggie mixture. Toss gently but thoroughly, coating each ingredient.

Let this mixture rest for about 5 minutes to allow the flavors to meld together.

Warm your tortillas in the microwave for 30 seconds to soften them.

Scoop an appropriate amount of the filling onto the center of each tortilla. Fold the sides over the filling, then roll from the bottom up.

Serve the wraps immediately while they’re fresh and flavorful.

Store leftovers in an airtight container in the fridge for up to 3 days.