| 1/2 cup | Fresh lemon juice |
| 1/3 cup | Fish sauce (see Ingredient Note) |
| 1/4 cup | Sugar or sugar substitute |
| 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 (3/4 pound) |
| 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 |
1. Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved. Set aside.
2. Preheat oven to 325°F. Wrap tortillas in foil and heat in oven for 10 to 15 minutes, until softened and heated through. Keep warm.
3. Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the reserved dressing; toss to coat.
4. Set out chicken mixture, tortillas and remaining dressing for diners to assemble wraps at the table. Serve immediately.
Tip: To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.
Ingredient Note Fish sauce: A pungent, soy sauce-like condiment used throughout Southeast Asia, made from fermented, salted fish. Available in large supermarkets and in Asian markets.
WW Points: 8