Chicken And Coleslaw Wrap Recipes

THAI CHICKEN WRAPS

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

COLESLAW CHICKEN WRAPS

Steps:

• 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.

CHICKEN COLESLAW WRAPS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Combine coleslaw and pineapple; spread over tortillas. Layer with tomato, cheese and chicken; roll up tightly.

CHICKEN AND COLESLAW WRAP

Steps:

• In a small bowl, add the chicken, coleslaw, pineapple and dressing.
• Stir to mix evenly.
• Cover and refrigerate for at least 25 minutes.
• To serve:.
• Top each tortilla with the chicken mixture.
• Fold both sides of each tortilla up over the filling, and then roll to close.
• Serve immediately.