Thai Chicken Wrap Recipe
Chicken salad on a road trip? Don't worry. This recipe actually has relatively less mayonnaise than most chicken salads. And of course, I always keep it properly chilled, and make sure we eat it right away.
Servings 8
Calories 173kcal
Ingredients
- 2 chicken breasts poached or roasted
- 1/3 cup shallot minced
- 1/4 cup scallion finely sliced
- 1/4 cup cilantro finely chopped
- 1/4 cup mint finely chopped
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- pinch sugar
- 3 tablespoons mayonnaise light mayo is fine
- 2-4 carrots sliced in 3 inch strips
- 1/2 English cucumber sliced in 3 inch strips
- Flour tortillas
Instructions
- Shred the chicken breasts and place in a bowl. This can be done in advance. Add the shallot, scallion, cilantro, and mint, and combine.
- In a small bowl, combine the lime juice, salt, chili powder, and sugar. Pour into the bowl and combine with the chicken. Stir in mayonnaise. Refrigerate until ready to use.
- To assemble the wraps, place about three tablespoons of the chicken salad in the center of the tortilla, close to you. Add a few slices of carrot and cucumber and then another tablespoon of chicken salad. Fold the tortilla shell and wrap. Slice at a diagonal, if desired. Keep chilled until ready to serve.
Notes
Thai-style Chicken Salad from Gourmet, June 1990, via Epicurious.
Nutrition
Calories: 173kcal | Carbohydrates: 12g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 482mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2746IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg
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