To a large bowl, add first 6 ingredients (broth through garlic) and mix well. Add chicken and coat with the marinade. Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
Preheat a grill pan or skillet to medium-high heat. Grill the marinated chicken for 10 minutes per side or until cooked through. Remove from grill; chop and set aside.
Layer chicken and carrot on wraps or lettuce leaves.
In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper until smooth. Drizzle sauce over the wrap filling, fold wraps and serve.
SERVING SUGGESTION: Mashed parsnips and sauteed spinach.