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Entrée
4 large Tortillas
Salad Dressing, use Ginger Soy Flavor as needed
8 leaves Napa Cabbage
1 pound Boneless and Skinless Chicken Breasts, cooked cooled and cut into strips
2 Organic Carrots, shredded
1 cup Sno Peas, strings removed
1/4 cup Daikon, shredded
4 Organic Green Onions, halved
1/4 cup Cilantro, chopped
Organic Grinders use Garlic Herb with Sea Salt to taste
Organic Grinders use Rainbow Peppercorns to taste
Brush the tortillas with the wrap dressing. Make sure to cover the entire surface all the way to the edges.
Place 2 Napa leaves across the bottom edge. Now place one-fourth of each of the next 6 ingredients on top of the Napa. Season with salt and pepper. Roll it up as tight as possible, cut in half and place on a serving plate.
Repeat for remaining tortillas.
Note: I like to serve this wrap with an ice cold glass of Asian beer.
