• Dice chicken into 1⁄2-inch pieces; place in a large microwave-safe bowl. Cover bowl with plastic wrap; microwave until warmed through, 90 seconds.

• In a medium microwave-safe bowl, combine miso sauce concentrate, chili sauce, ponzu, half the peanut butter (all for 4 servings), and 1 TBSP hot water (2 TBSP for 4). Cover bowl with plastic wrap and microwave for 30- 40 seconds. Stir and season with a pinch of salt and pepper.

• Transfer miso chili mixture to bowl with chicken. Toss to coat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Place tortillas on a clean work surface. Add miso chili chicken and carrots to the bottom half of each tortilla. 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 and serve.