In small saucepan, combine all ingredients for dressing/dipping sauce, except cornstarch and water, whisk until incorporated. Combine cornstarch and water until smooth and no lumps are present. Heat soy & vinegar mixture over medium heat; gradually add corn starch mixture, stirring constantly until thickened. Remove from heat and let cool. Prepare garlic & herb quinoa and brown rice according to directions on package. When rice is done, add shredded chicken and stir to combine. Cook mixture until heated through. Add liquid or broth if mixture seems dry. Place mixture on rice paper or lettuce. Top with sliced green onion, carrots and toasted sesame seeds. Drizzle dressing over the rice mixture and wrap. Can also use dressing as a dipping sauce.