Ingredients
3 cups shredded cooked chicken breasts4 green onions, finely chopped1 cup finely shredded cabbage1/2 cup shredded carrotDRESSING:3 tablespoons seasoned rice vinegar3 tablespoons canola oil2 tablespoons honey1 tablespoon water1 garlic clove, halved3/4 teaspoon minced fresh gingerroot1/4 teaspoon coarsely ground pepper1 cup fresh cilantro leaves6 lettuce leaves6 whole wheat tortillas (8 inches), room temperature
Preparation
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.
Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
