Asian Chicken Salad Wraps

Asian Chicken Salad Wraps
Photo by www.food.com

Ingredients

  • (2 medium)
  • (¾ pounds)
  • shredded
  • shredded
  • 4 cups
  • ¼ cup
  • slivered
  • + 57 more ingredients
    • 2/3 cup
    • (1 bunch)
    • chopped
    • 2/3 cup
    • (1 bunch)
    • chopped
    • 2/3 cup
    • 3 cups
    • (¾ pounds)
    • 3 cups
    • 4 cups
    • ripe
    • 1 large
    • 8
    • ¼ teaspoon
    • ¼ teaspoon
    • 2 cloves
    • 1 large
    • 2 cloves
    • ¼ cup
    • 8
    • ½ cup
    • ½ cup
    • fresh mint
    • slivered
    • 2/3 cup
    • fresh mint
    • scallion
    • scallion
    • garlic, minced
    • sugar
    • sugar
    • fish sauce
    • 1/3 cup
    • fish sauce
    • 1/3 cup
    • fresh lemon juice
    • carrot
    • carrot
    • grated
    • 1 cup
    • ripe
    • grated
    • 1 cup
    • (2 medium)
    • tomato, cup into thin wedges
    • tomato, cup into thin wedges
    • cooked chicken
    • cooked chicken
    • romaine lettuce
    • romaine lettuce
    • 6-inch flour tortillas
    • 6-inch flour tortillas
    • crushed red pepper flakes
    • crushed red pepper flakes
    • garlic, minced
    • fresh lemon juice

1 whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved. 2 Set aside. 3 Preheat oven to 325. 4 Wrap tortillas in foil and heat in oven for 10 minutes to 15 minutes, until softened and heated through. 5 Keep warm. 6 Combine lettuce, chick...

View full recipe at SpringPad

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