1 1/2 pounds boneless, skinless chicken breasts
1 cup soy sauce
2 Tbsp. sesame oil
2 Tbsp. wine vinegar
1 Tbsp. minced garlic
2 Tbsp. olive oil
3 cups shredded cabbage
1 cup shredded carrots
1/2 cup low fat mayonnaise (We like Hellmann's Mayonnaise Dressing with Olive Oil.)
1 1/2 Tbsp. lime juice
1 tsp. salt
1/2 tsp. black pepper
5 Spinach Wrap Tortillas
Chop chicken breasts into 1/2 inch cubes. Combine soy sauce, sesame oil, vinegar and garlic in a medium mixing bowl. Add chicken and marinate for 15 minutes.
Combine cabbage, carrots, mayo, lime juice, salt and pepper in a medium mixing bowl. Mix well. Set aside.
Heat olive oil in a large skillet over medium high heat. Remove chicken from marinade and saute in oil until cooked through, 7-8 minutes. Remove chicken from pan and add to cabbage mixture. Stir well to combine.
Place 3/4 cup chicken mixture in the center of each tortilla. Roll tortillas to form wraps. Serve hot or cold.