Leftover Turkey Salad Wraps

• 1/2 cup lemon juice
• 13 cup fish sauce
• 3 tablespoons sugar
• 3 cloves garlic minced, or as needed
• 1/4 teaspoon cayenne pepper
• 8 each flour tortillas (6-inch) prefer whole wheat
• 4 cups romaine lettuce shredded
• 12 ounces turkey cooked and shredded from leftover, 3 cups
• 1 large tomatoes ripe, cut into thin wedges
• 2 medium carrots grated, about 1 cup
• 1/2 cup mint leaves freshly slivered, or to taste
• 1 bunch scallions, spring or green onions freshly chopped

1. Mix lemon juice, fish sauce, sugar, garlic and cayenne pepper in a small bowl until sugar is dissolved.
2. Preheat oven to 325 F.
3. Wrap tortillas in foil and heat in the oven for about 12 minutes, until softened and heated through.
4. Keep warm.
5. Add lettuce, chicken, tomato, carrots, scallions and mint in a large bowl.
6. Stir in 13 cup of the dressing, gently toss to evenly coat.
7. Place chicken and vegetable mixture on the tortillas, adding extra remaining dressing if desired.
8. Serve warm.

lemon juice, fish sauce, sugar, garlic, cayenne pepper, flour tortillas, romaine lettuce, turkey, tomatoes, carrots, mint leaves freshly slivered, scallions

Taken from recipeland.com/recipe/v/leftover-turkey-salad-wraps-51426 (may not work)