Coleslaw Chicken Wraps Food

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.

SLAW-MMIN' WRAPS

Steps:

• Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.
• In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.
• Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.

CHICKEN MINT AND COLESLAW WRAPS

Steps:

• 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.
• 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.

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.