Follow these simple steps to create your delicious and refreshing Sesame Cabbage Slaw Wraps. The process is straightforward, involving preparing the  vegetables, whisking together the dressing, and then combining everything for a vibrant filling.

1. Prepare the Cabbage:
   • Wash the green and red cabbage heads thoroughly. Remove any tough outer leaves.
   • Cut each cabbage portion in half through the core. Place the cut-side down on your cutting board and thinly slice the cabbage. You can also use a mandoline (with extreme care and a hand guard) for very fine, uniform shreds, or the shredding disc of a food processor.
   • Place the shredded green and red cabbage into a large mixing bowl. The bowl should be big enough to comfortably toss all the slaw ingredients.
2. Prepare the Other Vegetables:
   • Peel the carrots. Julienne them by cutting them into thin matchsticks. Alternatively, use a julienne peeler or the grating disc of a food processor. Add the julienned carrots to the bowl with the cabbage.
   • Wash the red bell pepper. Remove the stem, seeds, and white membranes. Slice it thinly and add it to the bowl.
   • Wash the green onions. Thinly slice the white and light green parts and add them to the bowl. Reserve the dark green tops for garnishing later.
   • Wash and chop the fresh cilantro. Add it to the vegetable mixture in the bowl.
3. Make the Sesame Ginger Dressing:
   • In a separate small bowl or a liquid measuring cup, combine the rice vinegar, low-sodium soy sauce (or tamari), toasted sesame oil, honey (or maple syrup), freshly grated ginger, minced garlic, and 1 tablespoon of sesame seeds.
   • If using, add the Sriracha or red pepper flakes for a touch of heat.
   • Whisk all the dressing ingredients together until well combined and the honey/maple syrup is fully dissolved. Taste the dressing and adjust seasonings if necessary – you might want a little more sweetness, tang, or spice.
4. Dress the Slaw:
   • Pour about two-thirds of the prepared dressing over the vegetable mixture in the large bowl.
   • Toss everything together thoroughly using tongs or clean hands, ensuring all the  vegetables are evenly coated with the dressing.
   • Let the slaw sit for at least 10-15 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while still retaining its crunch. If you prefer a softer slaw, you can let it marinate for 30 minutes or longer in the refrigerator. Taste and add more dressing if desired.
5. Prepare Your Wraps:
   • If using lettuce leaves: Gently wash and pat dry the lettuce leaves. Select large, sturdy leaves that can hold the filling. Butter lettuce, Romaine, and Iceberg are all good choices.
   • If using tortillas: Warm the tortillas slightly if desired. This makes them more pliable and enjoyable. You can do this in a dry skillet over medium heat for about 30 seconds per side, or briefly in the microwave.
6. Assemble the Sesame Cabbage Slaw Wraps:
   • Lay a lettuce leaf or tortilla flat on your work surface.
   • If using optional protein (shredded chicken, tofu, chickpeas, edamame), place a portion of it down the center of the wrap first.
   • Spoon a generous amount of the sesame cabbage slaw on top of the protein (if using) or directly onto the lettuce leaf/tortilla. Be careful not to overfill, especially with lettuce wraps, to make them easier to eat.
   • Sprinkle with any desired optional additions like chopped nuts, sliced avocado, or the reserved sliced green onion tops and extra sesame seeds for garnish.
7. Serve Immediately:
   • If using lettuce wraps, they are best served immediately as the lettuce will wilt over time.
   • If using tortillas, you can fold in the sides and then roll them up burrito-style.
   • Enjoy your fresh, crunchy, and flavorful Sesame Cabbage Slaw Wraps!