In a small bowl, whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, minced garlic, minced ginger, and sriracha. Adjust consistency with water if needed. Set aside.

In a large mixing bowl, combine shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Toss gently.

Drizzle the peanut sauce over the filling and toss gently to coat. Let sit for about 5 minutes.

Warm tortillas in the microwave for about 30 seconds. Alternatively, heat on a skillet for 15-20 seconds on each side.

Place filling mixture on each tortilla, fold in the sides, and roll tightly to secure the filling.

Slice wraps in half diagonally and serve immediately, with extra peanut sauce on the side.