In a mixing bowl, whisk together peanut butter, low-sodium soy sauce, and brown sugar or honey. Add rice wine vinegar, minced garlic, minced ginger, and drizzle of sriracha sauce. Thin with water if too thick.

In a large bowl, combine cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Drizzle half of the peanut sauce over the mixture, tossing to coat evenly.

Warm tortillas on a microwave-safe plate covered with a damp paper towel for 30 seconds or until pliable.

Lay a tortilla on a flat surface, spoon chicken filling along the center, fold the sides over, and roll tightly from the bottom.

Position wraps seam-side down on a platter. Optionally, slice into pinwheels for presentation.