| | Directions | | In large bowl mix the chicken, green onion, cabbage and carrots. To make THE DRESSING: combine in food processor - vinegar, oil, honey, water, garlic, ginger, and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture and toss to coat. Place a lettuce leaf on each tortilla and top with chicken mixture. Roll tortilla up tightly. |
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| Ingredients | | - |  | 3 cups shredded cooked chicken breast |
| - | | 4 green onions, finely chopped |
| - | | 1 cup finely shredded cabbage |
| - | | 1/2 cup shredded carrot |
| - | | Dressing |
| - | | 3 tablespoons seasoned rice vinegar |
| - | | 3 tablespoons canola oil |
| - | | 2 tablespoons honey |
| - | | 1 tablespoon water |
| - | | 1 clove garlic, halved |
| - | | 3/4 teaspoon minced fresh Ginger Root |
| - | | 1/4 teaspoon coarsely ground pepper |
| - | | 1 cup fresh cilantro leaves |
| - | | 6 lettuce leaves |
| - | | 6 whole wheat tortillas (8 inch room temperature |
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