Grilled chicken and broccoli slaw wraps

 For these spring rolls, I used leftover grilled spicy chicken breast, but shredded rotisserie chicken would be great. And the broccoli slaw? A real timesaver that came in a bag from Trader Joe's. Makes 8 wraps, serving 2 as a main dish and 8 as an appetizer.

For the dressing:
1 heaping Tbsp mild miso
2 Tbsp rice vinegar
1 Tbsp maple syrup
1/2 tsp grated ginger root
1/2 tsp sesame oil
1 Tbsp canola oil
Water

8 8-inch rice paper wrappers
2 cups broccoli slaw
2 cups cooked chicken, shredded or sliced lengthwise
16 mint or basil leaves

Combine all of the dressing ingredients, except water, in a small bowl or glass measuring cup, and whisk until smooth. Add water, whisking in a tablespoon or two at a time, until you reach the consistency of salad dressing you like (approximately 1/4 cup). The dressing can be made ahead and refrigerated.

Toss all but 2 teaspoons of the dressing with the broccoli slaw, and set aside.

Spread a clean dish towel on the counter top in front of you. Fill a large shallow pan with hot tap water. Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. Working quickly, take a small bit of broccoli slaw and place it in the bottom third of the round. Top that with a small amount of chicken and two basil or mint leaves.

Fold the bottom up over the filling. Fold the sides in, and roll to the top. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as all of the rolls. They can be stored in the fridge covered with a damp cloth for up to an hour before serving.