Chicken salad on a road trip? Don't worry. This recipe actually has relatively less mayonnaise than most chicken salads. And of course, I always keep it properly chilled, and make sure we eat it right away.
Shred the chicken breasts and place in a bowl. This can be done in advance. Add the shallot, scallion, cilantro, and mint, and combine.
In a small bowl, combine the lime juice, salt, chili powder, and sugar. Pour into the bowl and combine with the chicken. Stir in mayonnaise. Refrigerate until ready to use.
To assemble the wraps, place about three tablespoons of the chicken salad in the center of the tortilla, close to you. Add a few slices of carrot and cucumber and then another tablespoon of chicken salad. Fold the tortilla shell and wrap. Slice at a diagonal, if desired. Keep chilled until ready to serve.
Notes
Thai-style Chicken Salad from Gourmet, June 1990, via Epicurious.