• Wash and dry produce.

• Trim and thinly slice scallions, separating whites from greens. Drain mango. Dice chicken* into 1⁄2-inch pieces.

• In a medium bowl (large bowl for 4 servings), combine chicken, scallion whites, peanuts, mayonnaise, chili sauce, half the cabbage, half the carrots, salt, and pepper.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Divide chicken filling between tortillas. 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.

• In bowl used for filling, toss scallion greens, mango, remaining cabbage, and remaining carrots with sesame dressing.

• Halve wraps on a diagonal; divide between plates. Serve slaw on the side.