Thai-Style Grilled Chicken Salad Wrap
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 469 |
| pro | 32 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 45 g |
| fibre | 3 g |
| chol | 97 mg |
| sodium | 1166 mg |
| potassium | 479 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 32% |
| vit A | 9% |
| vit C | 15% |
| folate | 56% |
Suggested Recipes
-
1/4 cup (50 mL) lime juice
1/4 cup (50 mL) each chopped fresh coriander and mint
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1 Thai chili pepper or jalapeño pepper, seeded
1 clove garlic, minced
8 boneless skinless chicken thighs
4 tsp (20 mL) light mayonnaise
1 tsp (5 mL) packed brown sugar
4 large tortillas
1 green onion, thinly sliced
8 romaine lettuce leaves, trimmed
Preparation:
In bowl, whisk together 2 tbsp (25 mL) of the lime juice, 1 tbsp (15 mL) each of the coriander, mint and fish sauce, oil, chili pepper and garlic. Add chicken, turning to coat. Let stand for 10 minutes.
Place chicken on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced, about
10 minutes. Let cool before thinly slicing.
In clean bowl, combine remaining lime juice, coriander, mint and fish sauce, mayonnaise and sugar. Add chicken; toss to combine.
Divide among tortillas; sprinkle with onion and top with lettuce. Fold in sides and bottom; roll up. Place on grill; cook, turning once, until wrap is slightly crisp and grill-marked, about 3 minutes.
Place chicken on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced, about
10 minutes. Let cool before thinly slicing.
In clean bowl, combine remaining lime juice, coriander, mint and fish sauce, mayonnaise and sugar. Add chicken; toss to combine.
Divide among tortillas; sprinkle with onion and top with lettuce. Fold in sides and bottom; roll up. Place on grill; cook, turning once, until wrap is slightly crisp and grill-marked, about 3 minutes.
Source
Canadian Living Magazine: September 2009
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