1/2 cup shredded carrot
1 cucumber, peeled, cut into matchsticks
1 cup mint leaves
4 tablespoons salad dressing
4 large flour tortillas
1 cup cilantro leaves
4 teaspoons rice vinegar
1 1/2 cups shredded cabbage
4 large leaves lettuce, tough ribs removed
Place tortillas on a flat work surface. On one side place a lettuce leaf, drizzle with 1 tablespoon dressing. Layer with 1/3 cup cabbage, 2 tablespoons carrot and 12 cucumber sticks. Drizzle with 1 teaspoon vinegar, top with some of the cilantro and mint.
Roll up tightly, wrap in plastic wrap. Twist ends of wrap to secure tightly. Repeat with remaining ingredients. Refrigerate 2 hours.
To Serve—Unwrap rolls, cut each on the bias into 6 pieces. Serve with additional dressing for dipping.
Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
Bake 20 to 25 minutes or until golden brown. Cut diagonally into six slices to serve.