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Chicken Salad Wrap

Ingredients:

  • 1/2 cup lemon juice
  • 1/3 cup fish sauce
  • 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

Instructions

  1. 1. Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
  2. 2.Preheat oven to 325F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.

  3. 3. Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add ⅓ cup of the dressing; toss to coat.

  4. 4. Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.

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Total Time: 45 minutes

Nutrition

  • Per Serving
    • Calories 406
    • Total Fat 8g
    • Protein 39g
    • Cholesterol 89mg
    • Sodium 1,148 mg
    • sugar 10g