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    Asian Chicken Salad Wraps

    Source of Recipe

    Eating Well-summer/02

    List of Ingredients

    • 1/2 cup fresh 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 (3/4 pound)
    • 1 large ripe tomato, cut into thin wedges
    • 1 cup grated carrot (1 medium)
    • 2/3 cup shopped scallions (1 bunch)
    • 2/3 cup slivered fresh mint


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

    2. Preheat oven to 325 degrees 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, 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.

    5. Servings: 4

    6. per serving: 406 cal, 8g fat, 49g carb, 34g pro, 5g fiber, 996mg sod.




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