In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sriracha until smooth.

Slowly whisk in warm water one tablespoon at a time until the sauce reaches a pourable consistency.

In a medium bowl, toss the shredded chicken with 3 tablespoons of the prepared peanut sauce until evenly coated.

Lay the flour tortillas flat on a clean surface and distribute the slaw mix and red bell pepper slices across the center of each.

Top the vegetables with the sauced chicken, chopped cilantro, and crushed peanuts.

Drizzle the remaining peanut sauce over the fillings.

Fold the sides of each tortilla inward and roll tightly from the bottom to form a secure wrap.

Slice diagonally and serve immediately.