Thai Chicken Wraps

I got part of this recipe from Rachel Ray...I say part, because I made it the easy way...hers was from scratch.

3 chicken breasts- cooked and shredded
1/2 cucumber thinly sliced
1 cup fresh bean sprouts
1 cup shredded carrots, available in pouches in the produce dept.
3 scallions sliced

Mix ingredients, warm tortillas (15 sec. each side) in a nonstick skillet. Pile chicken mixture and liberally drizzle with Asian Ginger dressing (I use Good Seasons).