In a medium bowl, whisk together 1/2 cup of creamy peanut butter, 1/4 cup low-sodium soy sauce, 2 tablespoons brown sugar or honey, 2 tablespoons rice wine vinegar, 2 minced garlic cloves, 1 tablespoon minced ginger, and 1 tablespoon sriracha sauce. If the sauce is too thick, thin it with water until smooth.

In a large mixing bowl, combine 2 cups of cooked, shredded chicken, 2 cups of coleslaw mix, 1 cup of grated carrot, and 1/4 cup of chopped cilantro. Sprinkle with 1/4 cup of roasted, salted peanuts, drizzle half of the peanut sauce, and toss until well coated.

Wrap tortillas in a damp paper towel and microwave for about 30 seconds, or warm in a skillet for 1-2 minutes until pliable.

Take a warmed tortilla, place a generous scoop of the chicken filling in the center, fold the sides over, and roll from the bottom up. Repeat with remaining tortillas and filling.