Ingredients:

  • 1 cup (140g) cooked chicken breast, shredded or thinly sliced
  • 1 medium (60g) carrot, julienned
  • 1 ripe (100g) avocado, thinly sliced
  • 1/2 cup (15g) fresh cilantro or basil leaves
  • 1 cup (30g) shredded purple cabbage
  • 1 tbsp (15ml) fresh lime juice
  • 4 medium (120g) flour tortillas
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) sriracha
  • 1 tsp (5ml) grated ginger

Instructions:

  1. Wash and peel the carrot. Use a mandoline or knife to create matchstick-sized strips. Toss the carrots and shredded cabbage in a small bowl with half of the lime juice to prevent oxidation and add brightness.
  2. Lay your wrap on a flat surface.
  3. Spread a thin layer of mashed avocado or place sliced avocado strips in the center of the wrap to create a fat barrier.
  4. Layer the shredded chicken directly onto the avocado, then top with julienned carrots, purple cabbage, and fresh herbs.
  5. Fold the bottom of the wrap over the filling, tuck in the sides firmly, and roll forward tightly, applying gentle pressure to eliminate air pockets.
  6. Combine soy sauce, honey, sriracha, and grated ginger in a small bowl to create the dipping sauce.