In a medium bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. Adjust with water if needed.

In a large mixing bowl, combine chopped chicken breasts, coleslaw mix, grated carrot, chopped cilantro, and roasted peanuts. Drizzle with dressing and toss to coat. Let sit for 5 minutes.

Warm tortillas in the microwave for 30 seconds or on a skillet for 15 seconds per side to enhance pliability.

Place filling onto each warmed tortilla. Fold in the sides and roll tightly to create a wrap.

Slice the wraps diagonally if desired and serve with dipping sauce or cucumber salad.