In a large bowl combine the Kikkoman Ponzu Citrus Dressing & Sauce, Kikkoman Rice Vinegar and sugar. Stir until the sugar dissolves. Add the shredded carrots and julienned daikon radish and mix well. Hold chilled at or below 40°F until service. This may be prepared a day in advance.
Combine the mayonnaise and Kikkoman Sriracha Hot Chili Sauce and mix until well blended. Hold chilled at or below 40°F until service.
To assemble, set out a whole grain rich flatbread and spread 1 tablespoon of the sriracha mayonnaise on one half of the flatbread. Place 3.4 ounces of the fajita chicken strips on the mayonnaise. Arrange about 4-5 slices of cucumber on top of the chicken. Place ¼ cup of the carrot and daikon radish mixture on the cucumber. Top with 3-5 springs of fresh cilantro and fold the flat bread over the top. Serve immediately.