Asian Chicken Salad Wraps

Guarenteed 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. From Eating Well.

• Ready In: 20 mins
• Serves: 4

Ingredients

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

Directions

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, chicken, tomato, carrots, scallions and mint in a large bowl.
7. Add 1/3 cup of the reserved dressing;toss to coat.
8. Set out chicken micture, tortillas and remaining dressing for diners to assemble wraps at the table.
9. Serve immediately.