In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, grated ginger, minced garlic, and sriracha until smooth.

If thick, thin with warm water until pourable.

In a large mixing bowl, combine chicken, coleslaw mix, carrot, spinach, cucumber, cilantro, and peanuts.

Drizzle two-thirds of the peanut sauce over the mixture and toss until well-coated.

Let rest for 3-5 minutes.

Warm tortillas in a damp paper towel in microwave for 30 seconds or in a skillet until soft.

Spoon filling into the center of a warm tortilla, fold sides, and roll tightly.

Slice in half if desired and drizzle with remaining peanut sauce.