Add 3 tablespoons warm water and 1 tablespoon olive oil into the well. Using a fork or your fingers, gradually incorporate flour into the liquid until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is too dry, add up to 1 tablespoon more water; if too sticky, add a dusting of flour.

Divide dough into 4 equal pieces (about 2 oz / 55 g each). Roll each piece into a ball, cover with a damp towel or plastic wrap, and rest for 20 minutes. This relaxes the gluten for easy rolling.

Working with one ball at a time, roll each dough ball into a thin circle about 7–8 inches (18–20 cm) in diameter. Lightly brush a little oil on one side to prevent sticking; keep rolled wraps covered until assembly.

Filling (enough for 4 packs)

Prepare protein

Thinly slice or dice 1 cup chicken breast into small pieces so they cook quickly and fit well in the wraps.

In a small bowl mix 2 tbs soy sauce, 1 tbs honey, 1 tsp minced garlic, 1/2 tsp grated ginger and 1/2 tsp sesame oil. Toss the chicken in the marinade and let sit 5–10 minutes while you prep vegetables.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add marinated chicken in a single layer and cook 3–5 minutes, stirring occasionally, until cooked through and nicely browned. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from pan and set aside.

In the same skillet add the sliced cabbage and julienned carrot. Sauté 1–2 minutes just to soften slightly but keep crunch. Add cooked chicken back to the skillet, toss with vegetables and 2 tablespoons sliced green onion and 2 tablespoons chopped cilantro (if using) to combine. Taste and adjust seasoning.

Sauce (for brushing and serving)

In a small bowl combine 2 tbs hoisin sauce, 1 tsp rice vinegar and 1 tsp sriracha (optional). Mix until smooth. Reserve a tablespoon for brushing the cooked wraps and the rest for serving.

Assembly & Finish

Heat a clean dry skillet over medium heat until hot. Working one wrap at a time, place a rolled dough circle in the skillet and cook 30–45 seconds per side until light brown spots appear and the wrap is cooked through. Repeat for all 4 wraps. You can lightly brush each cooked wrap with the reserved hoisin mixture while still warm.

Divide the chicken–vegetable filling evenly among the 4 wraps, placing the filling along one half of each wrap. Fold the bottom up and then roll or fold sides in to make a tight pack—like a burrito or folded pocket—so filling is enclosed. If desired, warm assembled packs in the skillet seam-side down for 30 seconds to seal.

Slice packs in half diagonally if you like, sprinkle with toasted sesame seeds and remaining sliced green onion. Serve immediately with extra hoisin-sriracha sauce and lime wedges.