Take the skin off the chicken breast and shred the meat using two forks. Grate the carrot and the deseeded cucumber, then set aside.
In a bowl, mix the hoisin and mayonnaise until well combined.
Spoon the hoisin mayo across the middle of each wrap, then divide the chicken between them. Top with the grated cucumber, carrot and iceberg lettuce. Fold in the sides of each wrap, then roll them up tightly.
Halve with a sharp knife and wrap each half separately in cling film.
These wraps stay delicious for up to 6 hours, so store in the fridge or transport in a cool bag until you’re ready to serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.