Asian Chicken Salad Wraps

Contributed By: bethbanner
Dr. Weil

This is a tasty way to use leftover chicken. The recipe can easily be scaled down for one or two. Make half the sauce and use just over 1/3 cup shredded chicken for each wrap. Use whole wheat tortillas if you can find them.

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Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Meal Type: Lunch

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Ingredients

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

Preparation

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.

Cook's Notes

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