29/04/2015
Chicken Salad Wraps
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.
Chicken Salad Wraps
Serves: 4
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
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
8 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
Directions
Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
Preheat oven to 325 degrees F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
Combine 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.
Nutritional Information
(per serving)
Calories 439
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 89 mg
Sodium 918 mg
Total Carbohydrate 49 g
Dietary Fiber --
Sugars --
Protein 40 g
Calcium --
