Asian-Inspired Chicken Salad Wraps

In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves to create a marinade.

Slice 1 pound chicken breasts into thin strips and add to the marinade. Toss to coat evenly and let marinate for 10 minutes while preparing other ingredients.

Heat a non-stick skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 6-8 minutes until chicken is cooked through and slightly caramelized. Set aside to cool slightly.

In a small bowl, mix 2 tablespoons hoisin sauce with 2 tablespoons mayonnaise and 1 teaspoon sriracha (if using) to create a spread.

In a large bowl, combine 2 cups sliced napa cabbage, 1 sliced red bell pepper, 1 cup julienned carrots, 4 sliced green onions, 1/4 cup chopped cilantro, 1/2 cup mandarin oranges, and the cooked chicken.

Warm the 4 tortillas in the microwave for 20 seconds or in a dry skillet for about 30 seconds per side.

Spread each tortilla with the hoisin-mayo mixture, then add a quarter of the chicken-vegetable mixture in the center of each tortilla.

Sprinkle 1 tablespoon toasted almonds over each wrap.

Fold in the sides of each tortilla and roll up tightly to form wraps. Cut in half diagonally and serve immediately.