The Wrap Poulet is the wrap in its plainest working form: chicken down the centerline and not much arguing with it. A soft wheat tortilla is laid flat, a line of cooked chicken runs across the middle, a leaf or two of lettuce and a slice of tomato go alongside, a sauce binds the lot, and the round is rolled tight and cut on the bias. The chicken is the entire reason the sandwich exists, usually roasted or grilled breast cut into strips or diced, occasionally a crumbed version, dressed with a mayonnaise-based or herbed white sauce that does double duty as flavor and as the mortar holding the roll together. This is the everyday filling, the one that turns the neutral wrap format into a default lunch.
The craft is the craft of any wrap, sharpened by the fact that chicken is dry. Breast meat carries little fat of its own, so the sauce is not a garnish here but a structural and sensory necessity: it keeps the filling moist enough to eat and slick enough to roll without the tortilla tearing. The discipline is the same as the format demands. The chicken is cut small so it does not punch through the bread, the lettuce is patted dry so it does not slacken the tortilla, the sauce is enough to bind but not so much that it runs out the ends, and the wrap is best within a few minutes of being rolled, before the bread softens from the inside. It is a sandwich that lives or dies on the moisture of the chicken and the restraint of the sauce: too dry and it is sawdust in a cold tortilla, too wet and the roll comes apart in the hand.
Variations are mostly a matter of how the chicken is treated and what sauce carries it. A grilled-breast version reads lean and smoky; a crumbed-chicken version adds a fried texture inside the soft roll; a curried or herbed mayonnaise shifts the register without changing the structure. The closely related Wrap César takes the same chicken but builds the whole filling as a dressed salad rather than a meat-and-sauce line, which is the line between this entry and that one. The Wrap Poulet sits inside the general Wrap format and, with it, among the non-baguette French breads the catalog groups under Pain Garni & Non-Baguette Breads. Its specific contribution is the default filling: chicken made the standard centerline, the wrap reduced to its most ordinary and most ordered form.