Chicken Salad Wraps

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


Step 1
Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.

Step 2
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.

Step 3
Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.

Step 4
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.


Chicken Salad Wraps

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