Chicken Salad Wraps

1 Review
From: EatingWell Magazine Summer 2002

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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
  2. Preheat oven to 325F. 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.
  • 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.
  • Tip: To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.

Nutrition information

  • Per serving: 406 calories; 8 g fat(2 g sat); 5 g fiber; 44 g carbohydrates; 39 g protein; 222 mcg folate; 89 mg cholesterol; 10 g sugars; 0 g added sugars; 9413 IU vitamin A; 18 mg vitamin C; 147 mg calcium; 4 mg iron; 1148 mg sodium; 770 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 1/2 vegetable, 4 lean meat, 1/2 fat

Reviews 1

July 20, 2014
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By: EatingWell User
Great flavor... except for the mint I'm eating this as I write this review. The dressing is surprisingly delicious, not salty but tastes well seasoned, and definitely not fishy. The only issue I have with this is the mint. I didn't have the 2/3 cup called for, and added about 1.5 tablespoons of chopped fresh mint. It's far too minty for my tastes, and I think it detracts from the rest of the salad, which is absolutely delicious. Next time I make this, I'm only going to add a teaspoon of fresh mint. Otherwise, this is definitely going into the summer meal rotation. Pros: easy, make-ahead, delicious Cons: far too minty