Fresh Asian Chicken Salad Wraps - cooking recipe

Ingredients

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)

Preparation

In a large bowl, combine the chicken, onions, cabbage, and carrot.
For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
Pour the dressing over the chicken and vegetables and toss to coat well.
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.