In a medium bowl, combine peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, and minced ginger. Whisk until smooth, adding water gradually if needed.

In a large bowl, add shredded chicken, coleslaw mix, grated carrot, chopped cilantro, and peanuts. Drizzle the dressing over and toss to coat. Let it rest for 5 minutes.

Warm tortillas in the microwave for 30 seconds or on a skillet until soft. This makes them easier to wrap.

Lay tortillas flat, add filling mixture in the center, fold in the sides, and roll tightly from the bottom to secure. Ensure each wrap is sealed well.