Whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, minced garlic, grated ginger, and sriracha sauce in a mixing bowl until smooth.

In a large bowl, combine shredded cooked chicken, coleslaw mix, grated carrot, and chopped cilantro. Pour the peanut sauce over and toss well.

Warm tortillas in the microwave for about 30 seconds until flexible.

Assemble the wraps by laying a tortilla flat and adding about 1 cup of filling before folding and rolling tightly.

Serve immediately, sliced in half or whole on a platter.