Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the grated carrots, spinach and zucchini, and leek in three separate small bowls. (Squeeze out the spinach and zucchini mixture.)

Drizzle each vegetable with olive oil and add seasonings, as listed above. Put each vegetable mixture in its own cooking bag, tied securely, and place in a baking pan.

Poke holes in each bag to allow the steam to escape. Bake for 30 minutes, or until the veggies are soft and turning golden. Return each mixture to its bowl.

Lay all the cutlets on Gefen Parchment Paper and pound very thinly.

In the center of each piece, place a strip of the leek mixture, then a strip of the carrot mixture, and finally a strip of the spinach/zucchini mixture. Each strip should be about the width and length of your forefinger. (If you’re short on time, you can mix the vegetables all together, and put a nice amount in the center of each piece of chicken for the filling, but the taste will be less defined.)

Carefully fold over the sides of the cutlets and turn over. With a spatula, carefully transfer to a large baking pan lined with parchment paper.

Mix all glaze ingredients together in a small bowl. Warming them slightly in the microwave makes them easier to mix. Taste and adjust seasoning if necessary.

Spoon the glaze over each chicken piece and smear, taking care that they’re all evenly coated. Reserve some glaze for drizzling when removing from the oven.

Bake for 20 minutes covered with parchment paper and 10–15 minutes uncovered, broiling for the last two minutes. Baste each one halfway through.

To serve: Serve each wrapper cut in strips, showing all three colors in each strip.