Recipe: Summer Chicken Wraps

I was the hostess of our monthly girls' dinner last night, so I googled "pregnancy safe recipes" (for our darling Grace, who is currently 17 weeks along with her little Lenny) and found this gem. It is the perfect summer meal - not too heavy, and full of delicious fresh veggies. Plus, there are a ton of minor modifications that you can do to make this meal your very own. All of us LOVED it and I already can't wait to make it again. The fresh mint is key!!

Makes 4 servings; Total Time: 40 minutes

Per serving: 439 calories; 9 g fat ( 2 g sat , 4 g mono ); 89 mg cholesterol; 49 g carbohydrates; 40 g protein;5 g fiber; 1018 mg sodium; 783 mg potassium.

Nutrition Bonus: 140% dv vitamin a, 31 mg vitamin c (50% dv), 179 mcg folate (45% dv), 4 mg iron (25% dv).

Ingredients

• 1/2 cup lemon juice
• 1/3 cup fish sauce (I recommend low-sodium soy sauce)
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 8 6-inch flour tortillas (use whole wheat for a healthier option!)
• 4 cups shredded romaine lettuce
• 3 cups / 12 oz shredded cooked* chicken (mine was cubed into tiny pieces)
• 1 large tomato, cut in small bite-size pieces
• 1 cup grated carrots (2 medium carrots - I used my vegetable peeler)
• 2/3 cup chopped scallions (1 bunch - AKA Green onions)
• 1 onion, cut in small bite-size pieces
• 2/3 cup slivered fresh mint

*I marinated the chicken in a soy sauce / lemon juice marinade and cooked it with some minced garlic & crushed red pepper flakes


Preparation

• Whisk lemon juice, soy sauce, sugar, garlic and red pepper in small bowl until sugar is dissolved
• Preheat oven to 325
• Wrap tortillas in foil and heat in oven for 10-15 minutes; Keep warm
• Combine all veggies & chicken in a large bowl
• Add 1/3 cup dressing and toss to coat
• Serve the remaining dressing as dipping sauce, along with the chicken mixture & tortillas for guests to assemble at the table