In a medium bowl, whisk together the peanut butter, low-sodium soy sauce, brown sugar, rice wine vinegar, minced garlic, minced ginger, and sriracha. Set aside.

In a large mixing bowl, combine shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Drizzle peanut sauce over mixture and toss well.

Warm tortillas in a damp paper towel in the microwave for 30 seconds or on a skillet over medium heat for about 30 seconds per side.

Take a warm tortilla and fill it with 1/2 to 3/4 cup of the filling mixture. Fold in the sides and roll tightly from the bottom.

Serve immediately on a platter, pairing with cucumber salad or light soup if desired.