• Wash and dry produce.

• Trim and thinly slice scallions, separating whites from greens. Halve lemon.

• Pat chicken* dry with paper towels and finely dice. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken to pan and cook, stirring occasionally, until warmed through, 2-3 minutes. Season with salt and pepper.

• In a medium bowl, combine raisins, scallion whites, and juice from half the lemon (save the rest for another use).

• In a second medium bowl, toss cabbage and carrot mix with a drizzle of olive oil. Season with salt and pepper to taste.

• To bowl with raisin mixture, add sour cream, mayonnaise, 2 tsp curry powder (4 tsp for 4 servings), and ½ tsp sugar (1 tsp for 4); stir to combine. Stir in chicken and scallion greens. Taste and season with salt and pepper. TIP: Add more curry powder if you like a stronger flavor!

• Place tortillas on a clean work surface. Spread chicken salad on the bottom third of each tortilla, leaving a 1-inch border on both sides. Top with as much cabbage and carrot slaw as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal; divide between plates. Serve with any remaining cabbage and carrot slaw on the side.