In a small bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, and minced ginger. If you prefer a thinner consistency, slowly add a tablespoon of water until the sauce reaches your desired creaminess. Set aside.

In a large mixing bowl, combine cooked chicken, coleslaw mix, grated carrot, chopped cilantro, and roasted, salted peanuts. Drizzle a few tablespoons of the peanut sauce over the mixture, and gently toss everything together until well coated.

Microwave tortillas wrapped in a damp paper towel on high for about 30 seconds to make them pliable.

Lay a warm tortilla flat, spoon a portion of the filling down the center, fold the sides over, and roll tightly from the bottom up.

Slice the wraps in half at a diagonal and serve immediately, drizzled with remaining peanut sauce and topped with extra chopped peanuts or cilantro, if desired.