Guaranteed crowd-pleaser, these wraps are perfect for leftover
grilled chicken. The distinctive salty flavor from the fish sauce is balanced
by fresh mint and lemon juice.
Chicken Salad Wraps
Serves: 4
Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: 30 Minutes
INGREDIENTS:
• 1/2 cup lemon juice
• 1/3 cup fish sauce
• 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
PROCEDURE:
• 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. (To warm tortillas in a microwave,
stack between two damp paper towels; microwave on high for 30 to 60 seconds, or
until heated through.)
• 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
Enjoy!
CHEF PHIL
