Place the cabbage in a medium bowl with a lid.

In a small saucepan heat the soy sauce, rice vinegar, chili paste, and sugar over medium high heat. Bring to a boil then remove from heat.

Pour the hot mixture over top of the cabbage and toss to coat. Cover with the lid and refrigerate for at least 30 minutes.

Pour olive oil in a large skillet over medium high heat. Add the chicken and cook for 5-7 minutes or until it's cooked through.

Add in the garlic, onions, salt, and pepper, and saute for 5 minutes. Remove from heat and allow to cool.

Combine ingredients for the soy yogurt sauce. Mix well and refrigerate until ready to use.

To put the wraps together spread 2-3 tablespoons of the yogurt sauce on the wrap.

Divide the chicken among the 4 wraps. Divide the bok choy among the 4 wraps.

Spoon 3 tablespoons of Asian slaw on top of the chicken and bok choy.

Roll the wrap up, slice in half, and serve.