Coleslaw Chicken Wraps

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.