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.

Nancy Hughes
Recipe by Cooking Light May 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 2 tortilla halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

304 calories; calories from fat 18%; fat 6.1g; saturated fat 1.6g; mono fat 0.8g; poly fat 1.1g; protein 32.6g; carbohydrates 31.2g; fiber 3g; cholesterol 71mg; iron 1.9mg; sodium 121mg; calcium 78mg.
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