Chicken and Mint Coleslaw Wraps

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.

Yield: 6 servings (serving size: 2 tortilla halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 18%
  • Fat: 6.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 32.6g
  • Carbohydrate: 31.2g
  • Fiber: 3g
  • Cholesterol: 71mg
  • Iron: 1.9mg
  • Sodium: 121mg
  • Calcium: 78mg

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

Preparation

  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.
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