In a medium bowl, combine peanut butter, low-sodium soy sauce, brown sugar, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. Whisk until smooth and creamy.

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

Warm tortillas in a damp paper towel in the microwave for 30 seconds or in a skillet for 10-15 seconds on each side.

Lay a warm tortilla flat, spoon filling just off-center, fold in the sides, and roll tightly from the bottom.

Serve immediately, sliced in half, with any remaining peanut sauce on the side.