Add three chicken breasts to your slow cooker, cover and cook on low for 8-10 hours.
Remove chicken breasts, add to a bowl and shredded with two forks and cashews.
In a separate bowl add honey, sriracha, coconut aminos, parsley, salt, and pepper.
Pour the honey sriracha sauce over chicken and cashews and mix together. Taste and add more hot sauce if preferred.
One at a time, soak the rice paper in water for 10 seconds and lay out on a plate. Add a few carrots, red peppers and then layer the chicken on top of it. Finish with a few more vegetables and wrap like a burrito.