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

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Credit: 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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