Conceptualising Wraps

When I say wraps, what do you think of? Kebab? Or what you get at KFC? Maybe some random tortilla? I have been trying to conceptualise some flavours for wraps. One that I have thought of is leaning very far towards Mexican, while the other goes towards Japanese.

The Mexican one was much easier in my opinion. This is my plan to create it.
1. Season some chicken breast fillet with pepper, paprika, a dash of salt, garlic powder, thyme and rosemary. Rub it all over with the help of some good olive oil.
2. While the chicken is marinating, prepare a fresh chunky guacamole. Mash up a good ripe avocado, add a drizzle of lime juice and some crushed chilli for a bit of heat. Chop up a fresh tomato and add it to the avocado. Push some garlic through a garlic press. Add a handful of chopped parsley to it. Mix everything together with some extra virgin olive oil.
3. Pan fry the chicken in a frying pan. Cook it over high heat till it chars slightly. Let it rest for about 5-10 min after leaving the pan. Then cut the chicken up into smaller pieces. Basically just shred it or chop it up.
4. Shred some ice-berg lettuce as well.
5. Lay open a wrap on a flat surface. Spread some guacamole over it, be generous. Add the chicken and the lettuce. As you roll it up, fold in the sides.
6. It the wrap is of a good size and you aren't feeling so full, share it!

And here's the Japanese.
1. It's going to be seafood filling for the Japanese. So I am choosing salmon, a fish high in good fats and easy to create the Japanese flavour. Score and season the salmon only with salt, sear it and crisp up the skin in a frying pan as you cook it. Follow Ramsay's recipe and method to create the perfect crispy skin (you'll separate them anyway later). You want the fish to flake easily yet remain juicy enough.
2. Miso or wasabi sauce. If you're using miso sauce, thin it out with mirin to balance the saltiness with some sweetness and a tinge of sourness. For wasabi sauce, use mayonnaise.
3. Flake up the fish and add a dollop of mayonnaise, as well as a very generous serving of ebiko or tobiko to give it a different texture when you bite into the wrap.    
4. Crush some store bought fried fish skin snack to add some crunch to the wrap.
5. As for the fibre/veg, slice up an avocado (if you happen to buy a few more) and cut a japanese cucumber into strips. Lay everything on the wrap and roll it up.

So here it goes. Those are what I have thought of in preparation for the house picnic that is coming up next week. Hope they will turn out well!