1. Slice chicken into 1/4-inch (0. 5-cm) strips.
2. Cut avocado into slices& carrots into thin julienned strips.
3. Grate peel from lime and stir into sour cream along with hot sauce.
4. To assemble, lay tortillas flat.
5. Place chicken strips in a line across middle of each tortilla.
6. Top with carrot and avocado.
7. Dab with sour cream, scatter coriander or green onion& top with a little lettuce.
8. Roll each into a cigar shape.
9. If not eating right away, wrap each roll in waxed paper, twist ends& refrigerate for up to half a day.