Chicken Salad Wraps

Chicken Salad Wraps

Guaranteed crowd-pleasers, these chicken salad wraps are perfect for leftover grilled chicken. The distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice.

Chicken Salad Wraps

Serves: 4

Ingredients:

How to Make Chicken Tikka and Vegetable Rolls in Urdu – English

1. Shredded cooked chicken – 3 cups (12 ounces)
2. Lemon juice – 1/2 cup
3. Fish sauce – 1/3 cup
4. Sugar – 1/4 cup
5. Garlic cloves – 2 minced
6. Crushed red pepper – 1/4 tsp
7. 6-inch flour tortillas – 8
8. Shredded romaine lettuce – 4 cups
9. Large ripe tomato – 1 cut into thin wedges
10. Grated carrots – 1 cup (2 medium)
11. Chopped scallions – 2/3 cup (1 bunch)
12. Fresh mint – 2/3 cup

Directions:

• Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
• Preheat oven to 325 degrees F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
• Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.
• Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table.
• Serve immediately.