Asian Chicken Salad Wraps

• 3 cups shredded cooked chicken breasts
• 4 green onions, finely chopped
• 1 cup finely shredded cabbage
• 1/2 cup shredded carrot
• 3 tablespoons seasoned rice vinegar
• 3 tablespoons canola oil
• 2 tablespoons honey
• 1 tablespoon water
• 1 garlic clove, halved
• 3/4 teaspoon minced fresh gingerroot
• 1/4 teaspoon coarsely ground pepper
• 1 cup fresh cilantro leaves
• 6 lettuce leaves
• 6 whole wheat tortillas (8 inches), room temperature

1. In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat.
2. Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

chicken breasts, green onions, cabbage, shredded carrot, rice vinegar, canola oil, honey, water, garlic, fresh gingerroot, ground pepper, fresh cilantro, whole wheat tortillas

Taken from www.tasteofhome.com/recipes/asian-chicken-salad-wraps/ (may not work)