Asian-Inspired Chicken Salad Wraps

In a medium bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger 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 large bowl, combine 1 cup thinly sliced red cabbage, 1 cup julienned carrots, 1 thinly sliced red bell pepper, 3 sliced green onions (reserve 1 for garnish), and 1/4 cup chopped cilantro.

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

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

To assemble each wrap, spread 1/2 tablespoon of the hoisin mixture on a tortilla, then layer with 1/4 of the vegetable mixture and 1/4 of the cooked chicken strips.

Sprinkle each wrap with sesame seeds and remaining green onions. Fold in the sides of the tortilla and roll up tightly.

Cut each wrap in half diagonally and serve with lime wedges for squeezing over the filling just before eating.