Instructions

• First up, mix the rice vinegar, sugar, and kosher salt in a small bowl. Whisk until the sugar and salt dissolve completely leaving a shiny little dressing.
• In a separate bowl, stir together the light mayo and sweet Thai chili sauce. This sauce is where the wrap gets its creamy heat balance.
• Lay your tortillas out flat on a clean surface. Spread a thin layer of that mayo-chili sauce evenly on each tortilla. Don’t skip this step, it keeps everything moist and flavorful.
• Place the romaine lettuce leaves on the sauced tortillas. Lettuce gives your wrap that crunch and fresh snap.
• Now add cooked chopped chicken over the leaves. Here’s where your pressure cooker dinner shines super juicy and flavorful.
• Scatter the carrots and cucumber ribbons right on top of the chicken. These add layers of texture and cool bite.
• Give a quick drizzle of that vinegar dressing all over the chicken and veggies. Brightness amps up the taste big time.
• Fold in the sides of the tortilla and roll it up tight to seal in all those flavors. Cut your wraps in half and they’re ready to serve or wrap in foil for later munching.