Leftover Turkey Salad Wraps
.
Yield
4 servingsPrep
15 minCook
20 minReady
38 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lemon juice
|
|
| ⅓ | cup |
fish sauce
|
*
|
| 3 | tablespoons |
sugar
|
|
| 3 | cloves |
garlic
minced, or as needed |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 8 | each |
flour tortillas (6-inch)
prefer whole wheat |
*
|
| 4 | cups |
romaine lettuce
shredded |
|
| 12 | ounces |
turkey
cooked and shredded from leftover, 3 cups |
|
| 1 | large |
tomatoes
ripe, cut into thin wedges |
|
| 2 | medium |
carrots
grated, about 1 cup |
|
| ½ | cup |
mint leaves
freshly slivered, or to taste |
*
|
| 1 | bunch |
scallions, spring or green onions
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lemon juice
|
|
| 79 | ml |
fish sauce
|
*
|
| 45 | ml |
sugar
|
|
| 3 | cloves |
garlic
minced, or as needed |
|
| 1.3 | ml |
cayenne pepper
|
|
| 8 | each |
flour tortillas (6-inch)
prefer whole wheat |
*
|
| 946 | ml |
romaine lettuce
shredded |
|
| 346.8 | ml/g |
turkey
cooked and shredded from leftover, 3 cups |
|
| 1 | large |
tomatoes
ripe, cut into thin wedges |
|
| 2 | medium |
carrots
grated, about 1 cup |
|
| 118 | ml |
mint leaves
freshly slivered, or to taste |
*
|
| 1 | bunch |
scallions, spring or green onions
freshly chopped |
*
|
Directions
Mix lemon juice, fish sauce, sugar, garlic and cayenne pepper in a small bowl until sugar is dissolved.
Preheat oven to 325° F.
Wrap tortillas in foil and heat in the oven for about 12 minutes, until softened and heated through. Keep warm.
Add lettuce, chicken, tomato, carrots, scallions and mint in a large bowl.
Stir in ⅓ cup of the dressing, gently toss to evenly coat.
Place chicken and vegetable mixture on the tortillas, adding extra remaining dressing if desired.
Serve warm.
