Asian Chicken Wrap
  • 1 1/2 cups thinly sliced Chinese cabbage
  • 1 1/2 cups thinly sliced iceberg lettuce
  • 1 cup bean sprouts, warmed
  • 1 medium red bell pepper sliced into fine strips
  • 1/2 cup purchased vinaigrette salad dressing
  • 2 tsp. soy sauce
  • 4 (10-inch) flour tortillas
  • 1 1/2 lb. boneless, skinless chicken breasts, grilled
  1. In a large bowl combine the first 6 ingredients. Toss together, mixing well. Place the vegetable mixture across the center of each tortilla to within 1 inch from the edge. Thinly slice the chicken breasts and place them on top. Fold one side of tortilla over filling and roll lightly.