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.
Serves 4 Prep Time 40 min. Total Time 40 min.
Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat
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.
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: 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.