Chicken Salad Wraps

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Chicken Salad Wraps

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.

Ingredients

  • 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

Cooking Directions

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.


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