• Pat chicken* dry with paper towels; season all over with half the curry powder (you’ll use the rest in Step 3), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest. TIP: Lower heat and cover with a lid if chicken starts to brown too quickly.

• While chicken cooks, wash and dry produce. • Quarter lemon. Thinly slice cucumber on a diagonal. Halve, core, and thinly slice apple.

• In a large bowl, combine mayonnaise, sour cream, remaining curry powder, 1/4 tsp sugar, and juice from half the lemon (1/2 tsp sugar and all the lemon for 4 servings). Season with salt and pepper.

• To bowl with curry mayo, add cabbage, carrots, cucumber, and apple; toss to combine. Taste and season with salt (we used a big pinch) and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Thinly slice chicken crosswise. • Place tortillas on a clean work surface. Add chicken and as much slaw as you like to the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps; divide between plates along with any remaining slaw. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.