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

In a large mixing bowl, combine chopped cooked chicken breast, coleslaw mix, grated carrots, chopped fresh cilantro, and roughly chopped roasted peanuts. Toss gently.

Pour the peanut dressing over the chicken and vegetable mixture. Toss all together until the filling is thoroughly coated.

Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable.

Lay a warm tortilla flat and spoon a generous portion of the chicken and vegetable filling in the center. Fold the sides and roll up tightly.