Whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce in a small bowl or liquid measuring cup. If the dressing seems too thick, add 1-2 tablespoons of water to thin it to your desired consistency.

In a large bowl, mix together chopped cooked chicken, coleslaw mix, grated carrot, cilantro, and roasted peanuts. Drizzle the prepared dressing over the mixture and toss to combine evenly. Let the mixture sit for a few minutes to allow the flavors to absorb.

Heat tortillas in the microwave for 30 seconds with a damp paper towel covering them to soften and make them easier to roll without cracking.

Divide the filling evenly between the tortillas, placing it down the center of each tortilla. Fold in the sides, then roll from the bottom up, keeping the filling tucked in tightly. Serve immediately.