Whisk all the sauce ingredients in a bowl until smooth. Refrigerate until ready to use. (Double it if you like extra sauce for dipping!)
If you are meal prepping with this salad, see storage notes first.Add all the filling ingredients to a large bowl. Drizzle in about 1/3 cup of the sauce and toss everything together.
Lay a lettuce leaf on each tortilla. Add sliced avocado and a generous scoop of the filling. Top with cilantro, a squeeze of lime, and lots of wonton strips. Roll up tightly.
Slice in half and serve with extra sauce for dipping.
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Notes
Note 1: This recipe uses about 1 pound of raw chicken breasts. Use baked chicken breasts, baked chicken thighs, or shredded rotisserie chicken for ease.Note 2:Wonton strips add the perfect crunch. Find them in the salad topping section near croutons or tortilla strips.Storage: Keep tortillas in their packaging. Wrap lettuce in a dry paper towel and store in a sealed bag in the fridge. Store filling, dressing, and toppings separately. Toss filling with dressing just before assembling to keep everything fresh.