Chicken Salad Wraps
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
Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
Preheat oven to 325° 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.
TIPS & NOTES
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 to 60 seconds, or until heated through.
Per serving: 439 calories; 9 g fat ( 2 g sat , 4 g mono ); 89 mg cholesterol; 49 g carbohydrates; 40 g protein; 5 g fiber; 1018 mg sodium; 783 mg potassium.
Nutrition Bonus: 140% dv vitamin a, 31 mg vitamin c (50% dv), 179 mcg folate (45% dv), 4 mg iron (25% dv).
Carbohydrate Servings: 3
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