2 Ben’s® Tortillas
100% Whole Wheat
10 in. 2 tbsp (30 mL) canola oil
1 tsp (5 mL) curry powder
1/4 tsp (1 mL) salt Chinese Chicken Salad:
8 cups (2 L) romaine lettuce
1 1/2 cups (375 mL) shredded deli roasted chicken
1 cup (250 mL) edamame, thawed and cooked
1 can (284 mL) mandarin oranges, drained
1/2 red pepper, thinly sliced
1/2 cup (125 mL) prepared sesame dressing
1/4 cup (60 mL) sliced toasted almonds
2 green onions, thinly sliced diagonally
1 tsp (5 mL) toasted sesame seeds (optional)
Preheat oven to 375°F (190°C). Line large baking sheet with parchment paper.
Stack tortillas; cut in half. Cut crosswise into 1/2-inch (1 cm) wide strips; toss with oil, curry powder and salt. Arrange in single layer on prepared pan; bake for 8 to 10 minutes or until golden brown. Let cool completely.
Chinese Chicken Salad: Meanwhile, combine lettuce, chicken, edamame, oranges and red pepper in large bowl; toss with dressing. Divide evenly among 4 plates; top with almonds, green onions and sesame seeds (if using). Sprinkle with tortilla strips.