Chicken salad wraps

During pregnancy, extra protein is very beneficial free picture.

Chicken salad wraps

What you need:

  • ½ cup lemon juice
  • ¼ cup sugar
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 8 x 15 cm flour tortillas
  • 4 cups shredded butter lettuce
  • 3 cups shredded cooked chicken (340g)
  • 1 large ripe tomato, cut into thin wedges
  • 1 cup grated carrots (2 medium)
  • 2/3 cup chopped spring onions (1 bunch)
  • 2/3 cup slivered fresh mint
  1. Whisk lemon juice, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
  2. Preheat oven to 160°C. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
  3. Combine lettuce, chicken, tomato, carrots, spring onions and mint in a large bowl. Add ? cup of the dressing; toss to coat.
  4. Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately. Serves 4.


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