1 Tbsp spectrum organic olive oil mayonnaise (made with olive oil instead of soybean and honey instead of sugar)
1 chicken breast, chopped (I used the leftovers from a roasted chicken)
1 celery stalk, diced
2 raw cabbage leaves
1/2 red pepper, sliced
lots of black pepper
orange for garnish
Mix chopped chicken with celery, mayonnaise, and black pepper. Slice red peppers and set aside. Slice each cabbage leaf in half (lengthwise). Place pepper strips on cabbage leaf and top with chicken salad (as shown). Roll into a cone shape. Serve with orange slices.