In a medium bowl, whisk together peanut butter, soy sauce, brown sugar, and rice wine vinegar. Add garlic, ginger, and sriracha. Thin with water if needed.

In a large mixing bowl, combine chicken, coleslaw mix, grated carrot, and cilantro. Drizzle half of the sauce over the mixture and toss until well coated.

Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable.

Lay a warm tortilla flat, spoon filling, and drizzle more sauce. Fold sides in, roll tightly and repeat.

Slice each wrap in half and serve, optionally drizzling with more peanut sauce.

Enjoy your meal!