Comments: The salads pictured here are made with a MexAmerica Spinach-Pesto wrap, a large honey wheat tortilla and a large flour tortilla. Just pick your color and go for it!

Total Time: 60 minutes

Ingredients

• 1 MexAmerica Spinach & Pesto or other flavored wrap (or 10” tortilla)
• 1 MexAmerica 6” corn tortilla
• Corn oil to fry the corn tortilla
• Salt to sprinkle on the tortilla strips
• 1/2 Teaspoon Olive oil
• 1 1/2 Cups Green Lettuce, chopped
• 1/2 Cup Rainbow Coleslaw Mix
• 1 Green Onion, sliced thinly on an angle
• 4 Snow Peas, sliced thinly on an angle
• 1 Carrot
• 1 Radish, cut into thin strips
• 3 Tablespoons Sliced Almonds
• Ingredients For The Dressing - Makes 3/4 Cup - Serves 4
• 1/4 Cup Rice Vinegar
• 1/2 Cup Salad Oil
• 2 Tablespoons Orange Juice
• Pinch Salt and White Pepper
• 4 Tablespoons Sugar

Cooking Directions

1. First, make the dressing. Whisk all of the ingredients together and place in the refrigerator while you are preparing the rest of the meal.
2. Next, prepare your salad bowl. Bake the wrap in a preheated 350? F oven for 10 minutes in a fluted form. Cool in the form.
3. Cut the corn tortilla in half and then lengthwise into thin strips. Heat 2” corn oil in a small sauce pan. Fry the strips for about 4 minutes, or until slightly brown. When you remove them from the oil, immediately and very lightly sprinkle salt on the strips. Set aside.
4. Trim any fat from the chicken. Very lightly, brush olive oil on it and grill it until it’s white all the way through. Cool and dice.
5. Prepare the rest of the salad ingredients (lettuce, coleslaw, snow peas, carrot, radish and almonds) and mix them together. Mix in the cooled chicken. Mound the salad in the prepared wrap shells. Top with the crispy tortilla strips.
6. Serve with dressing on the side.