Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; sauté 1 minute.
Stir in coconut milk, rice vinegar, tamari, peanut butter, curry powder, and cayenne pepper; cook 30 seconds, stirring constantly.
Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool.
Warm tortillas according to package directions. Spoon about ½ cup chicken mixture down center of each tortilla, and top each with ⅓ cup angel hair slaw. Roll up. Cover and chill.y.
