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.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 114.5mg||35 %|
|Sodium 123.4mg||4 %|
|Potassium 467.9mg||12 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1g|
|Protein 27.9g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
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