Whisk together the peanut butter, soy sauce, honey, lime juice, ginger, and sriracha in a small bowl until smooth to create the dressing.

Combine the green cabbage, red cabbage, carrots, cilantro, and green onions in a large mixing bowl.

Add half of the prepared dressing to the cabbage mixture and toss thoroughly to coat.

Warm the tortillas in a dry skillet or microwave for 10 seconds until pliable.

Divide the sliced chicken evenly among the four tortillas, placing it in the center.

Top the chicken with the dressed slaw and drizzle with the remaining dressing.

Fold the sides of the tortilla inward and roll tightly to secure the filling.