In a medium bowl, whisk together the peanut butter, low sodium soy sauce, brown sugar, rice wine vinegar, minced garlic, fresh ginger, and Sriracha sauce until smooth and creamy. Gradually add water until pourable. Set aside.

In a large mixing bowl, combine the chopped cooked chicken breast, coleslaw mix, grated carrots, chopped cilantro, and roughly chopped roasted peanuts. Gently toss to mix well.

Pour the peanut dressing over the chicken and vegetable mixture. Toss until evenly coated. Let sit for 3-5 minutes to allow flavors to meld.

Warm tortillas by stacking them and placing in a damp paper towel. Microwave for about 30 seconds until warm and pliable.

Take a warm tortilla and place about one-sixth of the filling in the center. Fold in sides and roll tightly from the bottom. Slice diagonally if desired.