In small saucepot over medium heat, add garlic, chili paste, brown sugar, rice wine vinegar, soy sauce and scallions.
Add shredded chicken and reduce heat to low.
Warm tortillas. Stack 2 tortillas together.
Top each tortilla stack with serving of sauced chicken.
Garnish with napa cabbage and cilantro.
Recipe Notes
GOURMET RANCH ITEM NUMBERS: G20161 CHICKEN BREAST TRIM PIECES 1/10# AVG G20162 CHICKEN BREAST TRIM PIECES 2/10# AVG G20163 CHICKEN BREAST TRIM PIECES 1/40# AVG