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Coleslaw Chicken Wraps Recipe

Coleslaw Chicken Wraps Recipe

This portable recipe is perfect for outdoor dining in the summertime. We like the fun, fresh spin on regular coleslaw using pineapple and toasted almonds. —Barb Agnew, Mahnomen, Minnesota
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:8 servings

Ingredients

  • 1 bottle (16 ounces) reduced-fat poppy seed salad dressing, divided
  • 2 pounds boneless skinless chicken breasts
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1 package (14 ounces) coleslaw mix
  • 1 medium sweet red pepper, finely chopped
  • 8 whole wheat tortillas (8 inches)
  • 1/2 cup sliced almonds, toasted

Directions

  • 1. Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour.
  • 2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing.
  • 4. Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks. Yield: 8 servings.

Nutritional Facts

1 wrap equals 407 calories, 11 g fat (1 g saturated fat), 63 mg cholesterol, 628 mg sodium, 46 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat, 1/2 fruit.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.