PREP or COOK: Assemble the sandwiches ahead of time for packed lunch, or assemble to order.

1. Make the sweet chile mayonnaise:

• Place the mayonnaise in a bowl and stir in the sweet chile sauce and/or Caribbean hot sauce to taste.

2. Cut the romaine into shreds.

3. Slice and season the avocado:

• Cut the avocado in half and remove the pit. Slice each half into thin wedges and peel off the skin.
• Season with lime juice and salt.
• 4. Slice the chicken breasts:
• Cut the chicken breasts on the diagonal into thin slices.

5. Soften each tortilla or roti:

• Place each tortilla on one side of a clean, damp kitchen towel and fold the other side of the towel overtop.
• Place the wrapped tortilla in a microwave oven and heat for about 10 seconds just until warm and pliable.
• Remove the tortilla from the towel and cool to room temperature.
• Repeat with the remaining tortillas.

6. Assemble the sandwiches:

• Spread a thin layer of sweet chile mayo on each tortilla.
• Scatter ¼ of the romaine in a line down the center of each tortilla.
• Arrange ¼ of the chicken slices, overlapping, on the romaine.
• Arrange ¼ of the roasted peppers on top of the chicken.
• Arrange ¼ of the avocado slices on top of the peppers.
• Roll up each wrap sandwich and secure shut with a toothpick.
• Roll up each wrap sandwich and secure shut with a toothpick.
• Place 2 wrap sandwiches in each of 2 flat containers, or wrap each in wax paper. Alternatively, slice in half diagonally and place on plates.