If roasting your own chicken, lay chicken in a pan and slather it with olive oil and sprinkle generously with salt, pepper and your favorite poultry seasoning blend.

Roast at 350 degrees for approximately 2 hours, if whole (20 minutes per pound or when the meat shows an internal temperature of 165 degrees).

Remove chicken from oven and let cool to the touch.

When cool, remove about 2 cups of breast meat from chicken and set aside. Of course if you prefer dark meat, or a combination, then use that instead.

Mix the coleslaw, scallions and cilantro in a bowl, set aside.

Mix the rest of your ingredients well, from the sesame oil to the ginger, for your dressing. Put in a jar and shake, shake, shake…set aside. Now, you are ready to wrap!

Set your tortilla down, almost in the center, closer to the top towards you, pile with about a cup of coleslaw mix, a tablespoon of almonds, ¼ cup of chow mein noodles and then about ½ cup of chicken.

Fold the side of the tortilla closest to you over the filling, and bring in each of the sides, then roll the rest of the way, as tightly as you can without tearing the tortilla.

Finish with the rest of the tortillas and serve with dressing. If you are going to eat them all right away you can always mix some of the dressing into the coleslaw mixture before filling the tortillas so you get a wonderful bite. If you think you will have leftovers I wouldn’t do this with all of them because the wrap will become soggy eventually.