Finely dice the onion and cook it in a pan with the extra-virgin olive oil. When it has turned golden brown, add the thinly sliced carrots and cook for a few minutes. Add the sliced chicken breasts and cook until golden brown.
2.
Add the ginger and apple cider vinegar, season with salt and pepper and cook for a few more minutes.
3.
Turn off the heat, add the cilantro and assemble the wrap: place the filling in the center of a leaf of lettuce, add a final touch with our olives and serve.