• Wash and dry produce.

• Thinly slice tomato. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).

• Pat chicken dry with paper towels.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season lightly with salt. Cook, breaking up meat into pieces, until browned and warmed through, 2-3 minutes. Transfer to a plate.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place tortillas on a clean work surface; divide mixed greens, tomato, and chicken between tortillas. Drizzle with half the dressing.

• Fold bottom sides of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal. Divide wraps and carrot sticks between plates. Serve with remaining dressing on the side.