ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-and-Bean Slaw Wraps

Yield Makes 8 servings
Prep: 25 min., Bake: 10 min. Enjoy the contrasting flavors and textures of the soft, warm flour tortillas with melted cheese and cool, crunchy coleslaw-and-chicken mix.

Ingredients

  • 3 cups chopped cooked chicken
  • 1 1/2 cups shredded coleslaw mix with carrots
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/2 cup chopped green onions
  • 1/3 cup Ranch dressing
  • 8 (8-inch) soft taco-size flour tortillas
  • 1 1/2 cups (6 oz.) shredded Cheddar cheese

How to Make It

  1. Combine first 5 ingredients in a large bowl.

  2. Place 4 flour tortillas in a single layer on a baking sheet, and sprinkle evenly with half of Cheddar cheese.

  3. Bake tortillas at 350° for 3 to 5 minutes or until cheese is melted. Repeat procedure with remaining tortillas and cheese.

  4. Top each tortilla evenly with chicken mixture. Roll up tightly, and wrap in parchment paper or secure with a wooden pick. Cut each tortilla in half. Serve immediately.

Grilling 101