ASIAN CHICKEN SALAD WRAPS
Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
FRESH ASIAN CHICKEN SALAD WRAPS
Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.
Provided by HokiesMom
Categories Lunch/Snacks
Time 20m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken, onions, cabbage, and carrot.
- For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
- Pour the dressing over the chicken and vegetables and toss to coat well.
- Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3
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.
Provided by Bev I Am
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
- Set aside.
- Preheat oven to 325.
- Wrap tortillas in foil and heat in oven for 10 minutes 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 reserved dressing;toss to coat.
- Set out chicken micture, tortillas and remaining dressing for diners to assemble wraps at the table.
- Serve immediately.
Nutrition Facts : Calories 467.1, Fat 12.1, SaturatedFat 3.1, Cholesterol 78.8, Sodium 1953.4, Carbohydrate 55.6, Fiber 5.8, Sugar 18.5, Protein 34.5
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HEALTHY ASIAN CHICKEN SALAD WRAPS | LAURA FUENTES
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Servings 4Total Time 10 minsCategory LunchCalories 398 per serving
- In a lidded jar or medium bowl combine the dressing ingredients. Place the lid onto the jar and seal. Shake to combine. Refrigerate for up to 1 week.
- In a large bowl, combine the cooked chicken, mandarin oranges, celery, carrots, cabbage, almonds, green onions, salt, and pepper. Add 1/2 cup of dressing and toss to combine.
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