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Chicken and Mint Coleslaw Wraps

Photo: Karry Hosford
Yield 6 servings (serving size: 2 tortilla halves)
Fill up a flour tortilla with a fresh and flavorful mixture of chicken, angel hair coleslaw, lemon juice, ginger and mint for simple sandwich meal.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon salt
  • Cooking spray
  • 1/3 cup fresh lemon juice
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 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) flour tortillas

Nutrition Information

  • calories 304
  • caloriesfromfat 18 %
  • fat 6.1 g
  • satfat 1.6 g
  • monofat 0.8 g
  • polyfat 1.1 g
  • protein 32.6 g
  • carbohydrate 31.2 g
  • fiber 3 g
  • cholesterol 71 mg
  • iron 1.9 mg
  • sodium 121 mg
  • calcium 78 mg

How to Make It

  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 rolling pin. 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, ginger, sugar, and red pepper 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.