In a bowl, whisk together peanut butter, soy sauce, brown sugar or honey, and rice wine vinegar. Add minced garlic and minced ginger. If the sauce is too thick, add water until creamy.

In a large mixing bowl, combine shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Drizzle peanut sauce over the mixture and toss to coat. Let sit for 5 minutes.

To warm tortillas, place them on a plate, cover with a damp paper towel, and microwave for 30 seconds until warm.

Lay a warm tortilla flat, add a generous amount of filling, fold in sides, and roll tightly. Repeat with remaining tortillas.