Chop cooked chicken into small pieces or shred (use up leftovers if available). Mix with tomato sauce, chili powder, and olive oil. Thinly slice green onion, and grate 1 carrot; add both to chicken mixture along with coriander, salt, and pepper. Toss to coat evenly.

Fill tortillas with chicken mixture. Top with sprouts and shredded lettuce. Roll tightly and slice in half.

Cut remaining carrots into sticks.

Serve wraps with apples and carrot sticks on the side.