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

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

Heat tortillas in the microwave for about 30 seconds or in a dry skillet until warm and pliable.

Lay a tortilla flat, spoon the filling on the lower third, fold sides in, and roll tightly. Repeat with remaining tortillas and serve.