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Asian Chicken Salad wrap Recipe

21 Sep

Serves 4.
This is a tasty way to use leftover chicken. The recipe can easily be scaled down for one or two. Make half the sauce and use just over 1/3 cup shredded chicken for each wrap. Use whole wheat tortillas if you can find them.
Prep time: 40 minutes

1/2 cup fresh lemon juice
3 tbsp  soya sauce  
1/4 cup sugar substitute
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 carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint

1. Whisk lemon juice, soy sauce, sugar substitute, 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 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 reserved dressing; toss to coat.
4. Set out chicken mixture, tortillas and remaining dressing for diners to assemble wraps at the table. Serve immediately.
To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.

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