California-style Grilled-Chicken Rolls

Ingredients

• 2 carrots, peeled and coarsely shredded
• 1 ripe avocado, peeled, pitted and cut into 1/2-inch slices
• 4 medium leaves Boston lettuce
• 4 (10-inch) flour tortillas
• ¼ teaspoon kosher salt
• Freshly ground pepper, to taste
• 1 small cucumber, seeded, peeled and coarsely shredded
• + 2 more ingredients
• • 8 ounces boneless grilled chicken, cut into thin, long strips (about 3 cups)
  • ¼ cup mayonnaise

Lay tortillas on a work surface. Spread with mayonnaise. Arrange lettuce, chicken, cucumber, carrot and avocado in a line off center (do not overstuff). Season with salt and pepper. Roll into snug cylinders. Cut into 1 1/2-inch long rolls and serve. Stick with a toothpick to keep rolls together.

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