1. In a mixing bowl, toss Carrots, Cabbage, Cucumber and Asian Citrus Dressing until fully coated and hold Asian Slaw under refrigeration at least 1 hour before building wraps to help flavors blend – hold no longer than 3 days before building wraps
2. In a mixing bowl, thoroughly mix Mayonnaise, Sriracha Sauce, and Lemon Juice.  Hold Sriracha Mayo under refrigeration until ready to build wraps
3. Arrange frozen burgers in a single layer on parchment lined sheet pan and cook at 350°F for 10-12 minutes - to an internal temperature of 165°F.
4. When finished cooking, hold in a hot box at 145°F until you are ready to build the wraps.
5. Allow tortillas to come to room temperature and hold in steam cabinet at 160F, stacking no higher than 3 dozen tortillas and for no longer than 3 hours before building wraps

To Build Wraps:

6. Cut chicken filets into 4 strips and place down the center of the tortilla - leave about an inch on the ends for folding
7. Using a 1 oz. ladle, top the chicken with Sriracha Mayo
8. Using a #8 scoop (1/2 cup), top Chicken with Asian slaw and wrap tortilla tight (fold the ends in first, then roll tight)

Chef’s Note: Can serve with hot or cold chicken.  For cold chicken wrap, just allow chicken to cool to room temp, then hold under refrigeration (don’t put in refrigerator until cooled down to help the breading hold better).  Hold no more than 1 day before building wraps.