Whisk together peanut butter, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, and sriracha in a bowl until smooth. Set aside.

In a large mixing bowl, combine chopped chicken, coleslaw mix, cilantro, and pour the peanut sauce over it. Toss until well-coated and let rest for 5 minutes.

Warm tortillas in the microwave for 30 seconds or until pliable.

Lay out tortillas, add filling mixture, fold in sides, and roll tightly. Avoid overfilling to keep wraps intact.

Serve immediately, optionally slice in half to showcase filling.