Chicken Salad Wraps
- Active Time 40m
- Total Time 40m
Guaranteed crowd-pleasers, these wraps are perfect for leftover grilled chicken. The distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice.
- 1/2 cup lemon juice
- 1/3 cup fish sauce (see Ingredient Note)
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- Eight 6-inch flour tortillas
- 4 cups shredded romaine lettuce
- 3 cups shredded cooked chicken (12 ounces)
- 1 large ripe tomato, cut into thin wedges
- 1 cup grated carrots (2 medium)
- 2/3 cup chopped scallions (1 bunch)
- 2/3 cup slivered fresh mint
- Ingredient Note: A pungent, soy sauce-like condiment used throughout Southeast Asia, fish sauce is made from fermented, salted fish. Available in large supermarkets and in Asian markets.
To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30- 60 seconds, or until heated through.
Whisk the lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until the sugar is dissolved.
Preheat the oven to 325 degrees F.
Wrap the tortillas in foil and heat in the oven for 10-15 minutes, until softened and heated through. Keep warm.
Combine the lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.
Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
439 calories; 9g total fat; 2g total saturated fat; 89mg cholesterol; 1018mg sodium; 49g carbohydrates; 5g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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