Asian Chicken Salad Wraps |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a delicious, light and healthy meal. The flavors are just scrumptious! and it looks beautiful!! It is similiar in design to Asian Chicken Salad Wraps #55675, but a totally different flavor combinaton. I like to use Azteca Burrito (9 ) size flour tortillas because they are not fat free, but they have less fat in them than other brands that I've checked. I think it would still taste good, but if you leave out the fresh ginger or the fresh cilantro, you will be missing the essential parts of the dressing! I have found that about 2 chicken breasts is the right amount. Leftover grilled breasts are perfect for this recipe. Red peppers can be pricey where we live, so I either leave them out or substitute with green. I put 4 down as the amount served because my husband eats 2, but my daughter and I eat 1 1/2, my son 1. Ingredients:
1 tablespoon soy sauce |
3 tablespoons red wine vinegar |
1 tablespoon honey |
1 teaspoon ginger, grated |
1/2 teaspoon sesame oil |
1/4 teaspoon red pepper flakes |
1 garlic clove, minced |
1 lb chicken breast, cooked and shredded |
3 cups romaine lettuce, torn |
1 cup spinach, torn |
1 large carrot, shredded |
1 roma tomato, chopped |
3 green onions, chopped |
1/2 cup red pepper, chopped |
2 tablespoons cilantro, minced |
6 flour tortillas, about 9-inch size |
Directions:
1. Combine dressing ingredients (from soy sauce to garlic). Combine rest of ingredients. Drizzle with the dressing and toss to coat. Warm the tortillas in saute pan. Spoon salad mixture in tortilla. Serve immediately.
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