Fresh Asian Chicken Salad Wraps

• CHICKEN SALAD
• 3 cups chicken, cooked and shredded
• 4 green onions, finely chopped
• 1 cup cabbage, finely shredded (I like to use a mix of green and purple cabbage)
• 1/2 cup carrot, shredded
• DRESSING
• 3 tablespoons seasoned rice vinegar
• 3 tablespoons canola oil
• 2 tablespoons honey
• 1 tablespoon water
• 1 garlic clove, halved
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground pepper
• WRAP
• 6 lettuce leaves (I prefer Romaine)
• 6 whole wheat tortillas (8 inch size)

1. In a large bowl, combine the chicken, onions, cabbage, and carrot.
2. For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
3. Pour the dressing over the chicken and vegetables and toss to coat well.
4. Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

chicken salad, chicken, green onions, cabbage, carrot, dressing, rice vinegar, canola oil, honey, water, garlic, ground ginger, ground pepper, wrap, whole wheat tortillas

Taken from www.food.com/recipe/fresh-asian-chicken-salad-wraps-439096 (may not work)