For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing.
Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing. Yield: 6 servings.