Asian Chicken Wrap

• 3 tablespoons plain greek-style nonfat yogurt
• 2 tablespoons mayonnaise (I prefer Hellmans)
• 1 tablespoon brown sugar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon thai-style chili sauce (I use Sriracha)
• 12 nappa cabbage leaves, white center ribs removed
• 4 whole wheat wraps (about 9 inch in diameter)
• 4 cooked chicken breast halves, sliced into 1/2 inch thick slices (about 5 ounces each)
• 1 red bell pepper, sliced into thin strips

1. Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
2. To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
3. Drizzle with 2 T. of the sauce.
4. Top with an additional cabbage leaf.
5. Roll the wrap and serve or wrap in some foil to go!

nonfat yogurt, mayonnaise, brown sugar, soy sauce, mustard, sesame oil, chili sauce, cabbage, whole wheat wraps, chicken, red bell pepper

Taken from www.food.com/recipe/asian-chicken-wrap-424351 (may not work)