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Coleslaw Chicken Wraps

 Coleslaw Chicken Wraps
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
8 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • Place 1 cup dressing in a large resealable plastic bag. Add the
  • chicken; seal bag and turn to coat. Refrigerate for 1 hour.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack.
  • 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.
  • 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,

2 of 2

Coleslaw Chicken Wraps (continued)

Nutritional Facts: 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.