Chicken and Mint Coleslaw Wraps

Chicken and Mint Coleslaw Wraps Recipe
Photo: Karry Hosford
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.


6 servings (serving size: 2 tortilla halves)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Nancy Hughes,

Cooking Light

May 2003
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