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Note: one pepper half the slaw ingredients the chicken is good on quantity
Wash and dry the fresh produce.
Trim, seed, and slice bell peppers lengthwise into thin strips.
Preheat a large skillet over medium-high heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add peppers, chicken, and spices. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat.
Juice lemon into a medium bowl. Add oil, honey, salt, and pepper, then whisk to combine the dressing.
Quarter, core, and coarsely grate apples. Add to the bowl with the dressing.
Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
Peel and mince shallot. Add to the bowl and stir to combine the slaw; set aside.
When the chicken is done, place tortillas on a flat surface, then divide chicken and peppers between them. Top with apple slaw, roll tightly to close, and cut in half.
To serve, divide chicken wraps between plates and enjoy!