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 carrots ( 2 medium)
2/3 cup chopped scallions ( 1 bunch)
2/3 cup slivered fresh mint
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.