Asian Chicken Salad Wraps

By newbaucher

Packed with chicken, cabbage and carrots, these wraps feature a fantastic homemade dressing. They’ll be a yummy, nutritious lunch or dinner any time of year. —Jason Brannon, Conway, Arkansas

Ingredients

• DRESSING:
• 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

Preparation

Step 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.
Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly. Yield: 6 servings.