Grilled Asian Chicken Wraps

4 boneless, skinless chicken breasts
2/3 c. uncooked white rice
2 c. shredded cabbage
1 c. julienne carrot strips
1 c. chopped celery
1/2 c. chopped onion
1/2 tsp. ginger
1/2 c. bottled stir-fry sauce
4 soft flour tortillas

Heat grill up. Meanwhile cook rice according to package instructions, set aside. In a bowl combine cabbage, carrots, celery onions and ginger. Toss to mix. Cover and refrigerate. Grill chicken over medium to high heat for 6 minutes, turn chicken over and grill 8 minutes or until the chicken is done and juices are clear. Remove from grill. Cut chicken into strips. In another bowl combine chicken strips, rice and stir-fry sauce, mix well. Cut each tortilla in half. Top halves evenly with cabbage mixture. Roll tortilla into cone to enclose the filling. Place wraps on serving platter and add garnishes of your choice.

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