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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 439 calories; 9 g fat (2 g sat, 4 g mono); 89 mg cholesterol; 49 g carbohydrate; 40 g protein; 5 g fiber; 1,018 mg sodium.

Nutrition bonus: 140% dv vitamin a, 31 mg vitamin c (50% dv), 179 mcg folate (45% dv), 4 mg iron (25% dv).

TIP: 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.


To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.