Dressing

1. In a medium saucepan, saute chopped onions and sugar together in butter. Cook for about 5 minutes, or until the onions start to caramelize. Add minced garlic and continue cooking for one more minute.
2. In a blender or mini food processor, pulse caramelized onions and garlic together with orange juice, honey, olive oil, and ginger.

Wraps

1. In a large bowl, combine zucchini, carrots, chicken, almonds, and wontons. Toss with dressing until well coated. I only used about half of the dressing and saved the rest for another salad.
2. Spoon the chicken veggie mixture into a lettuce leaf. You can either serve them this way, or place the lettuce with the chicken veggie salad onto a tortilla and wrap tightly. Using a sharp knife, slice them in half at an angle.