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Asian Chicken Salad Wraps
by Jes Mostek
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  ***Use up left-over grilled chicken from earlier in the week.

Chicken Salad Wraps
by Audrey McKenzie
serves: 4
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  Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

* 1/2 cup(s) lemon juice
* 1/3 cup(s) fish sauce
* 1/4 cup(s) sugar, granulated
* 2 clove(s) garlic, minced
* 1/4 teaspoon pepper, red, crushed
* 8 small tortilla(s), flour, 6-inch
* 4 cup(s) lettuce, romaine, shredded
* 3 cup(s) chicken, cooked, shredded, (about 12 ounces)
* 1 large tomato(es), ripe, cut into thin wedges
* 1 cup(s) carrot(s), grated, (about 2 medium)
* 2/3 cup(s) scallion(s) (green onions), chopped, (1 bunch)
* 2/3 cup(s) mint, fresh, slivered

Nutritional Info (Per serving):
Calories: 439, Saturated Fat: 2g, Sodium: 1018mg, Dietary Fiber: 5g, Total Fat: 9g, Carbs: 49g, Cholesterol: 89mg, Protein: 40g
Carb Choices: 3
  1/2 cup   lemon juice
  1/3 cup   fish sauce
  1/4 cup   sugar
  2 cloves   garlic
  1/4 teaspoon   Red pepper
  8   tortillas
  4 cups   lettuce
  3 cups   chicken
  1 large   tomato
  1 cup   carrots
  2/3 cup   green onions
  2/3 cup   mint
1. Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.

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.

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

4. Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.
  • Quick & Easy

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