Make the tea: Bring water to a simmer in a small pot. Remove from heat and steep the 4 ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste, then remove the tea bags. Let cool, refrigerate, and serve over ice when ready.

Prep all vegetables, chicken, and other ingredients as listed.

Cook the chicken: Heat 1 TBSP of olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for a few minutes.

Assemble the wraps: Spread the herb mayo evenly over each tortilla. Top with cooked chicken, cucumber, tomato, capers, feta cheese, and lettuce.

Fold in the sides of each tortilla, then roll tightly from the bottom to form a secure wrap. Slice each wrap in half.

Serve the wraps with carrot sticks, hummus, pickle spears, and iced ginger tea.