In a medium bowl, whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, and sriracha. Adjust consistency with water as desired.

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

Warm tortillas in a clean, damp paper towel in the microwave for 30 seconds.

On each tortilla, place a portion of the filling, fold in sides, and roll tightly. Repeat with remaining tortillas.

Serve immediately, optionally drizzled with remaining peanut sauce.