Slice your delicata squash in half, scoop out the innards and cut into ½" cubes. Leave the outer skin on. Lay out on a baking sheet and season with salt and a spray of olive oil. Cook for about 30 minutes or until the squash yields easily to a fork.
Slice your brussels sprouts in half and steam them using your favorite method. I like to microwave them in a glass dish with a tiny splash of water (it takes about 5 minutes total).
Slice your red cabbage into bite sized pieces. Set aside.
For the chicken:
Bake the chicken breasts using your favorite method. I bake at 420F for 20 minutes (depending on the how thick the breast is).
Allow the chicken to cool and then slice into ¼" cubes.
After both the vegetables and chicken have cooled completely, combine and mix well. Alternatively you could serve this salad warm.
Add your Vegenaise, salt, and pepper, and mix thoroughly. Taste test and adjust as needed.
Spread Vegenaise on inside of tortilla and fill with chicken salad. Serve alongside a salad or on their own.
Recipe by at https://www.thescratchartist.com/rainbow-chicken-salad-wraps/