In a small bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha until smooth and well combined. The sauce should have the consistency of heavy cream. If it seems too thick, add water one tablespoon at a time until you reach your desired consistency.

In a large mixing bowl, combine chopped chicken, coleslaw mix, grated carrot, cilantro, and chopped peanuts. Drizzle the prepared peanut sauce over the mixture and toss until evenly coated. Let sit for 3-5 minutes to allow flavors to meld and coleslaw to soften slightly.

Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds to warm and soften them, preventing cracking during rolling. Alternatively, warm individually in a dry skillet for about 15 seconds per side.

Lay a warmed tortilla flat and spoon 3/4 to 1 cup of filling down the center, leaving about 2 inches of space on the sides. Fold in the left and right sides, then roll from the bottom up, keeping the filling tucked in tightly. For meal prep, roll very tightly and wrap in parchment. Slice in half diagonally and serve immediately.