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In a bowl or 2-cup glass measure, combine all of the peanut sauce ingredients. If the sauce is too thick to pour, stir in some warm water, 1 tablespoon at a time.
Set aside ¼ cup of the sauce to use for dipping.
Cut the cooked noodles into about 3-inch pieces (kitchen shears work well for this).
In a separate bowl, combine the chicken, coleslaw mix, carrots, cooked rice noodles, roasted peanuts, and cilantro.
Pour the remainder of the dressing (about ¾ cup) over the chicken mixture and toss until well mixed.
Divide the mixture among 6 wraps and roll them up. Cut in half to serve.
Serve with the reserved peanut sauce for dipping.
Store leftover filling in an airtight container in the refrigerator for up to 5 days, or individually wrap or pack pre-made wraps in airtight containers and refrigerate for up to 3 days.