Chicken and Mint Coleslaw Wraps

Oxmoor House
6 servings (serving size: 2 tortilla halves)


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4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
Cooking spray
1/3 cup fresh lemon juice (about 2 lemons)
1 tablespoon bottled ground fresh ginger
2 teaspoons sugar
1/4 teaspoon crushed red pepper
3 cups angel hair coleslaw
1/2 cup chopped fresh mint
1 poblano chile, halved lengthwise, seeded, and thinly sliced
6 (8-inch) gluten-free tortillas


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.

2. Combine juice and next 3 ingredients in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat. Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.

Created date

November 2011

Nutritional Information

Calories 288
Fat 4.4 g
Satfat 0.5 g
Monofat 1.1 g
Polyfat 1.8 g
Protein 29.3 g
Carbohydrate 31 g
Fiber 4 g
Cholesterol 66 mg
Iron 2.6 mg
Sodium 293 mg
Calcium 32 mg