4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
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
How to Make It
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.
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.
Before juicing, roll a room-temperature lemon under your palm to break down the cells inside the fruit that hold the liquid. If the lemon is particularly hard, microwave it for 20 seconds. You should get 2 to 3 tablespoons of lemon juice per fruit.