Recipe: Chicken and coleslaw wrap

content provided by mayoclinic.com

Recipe: Chicken and coleslaw wrap

Dietitian's tip: For a quick lunch or light dinner, this chicken and coleslaw wrap pairs nicely with baked potato chips, watermelon slices and corn on the cob. For more fiber, use whole-wheat tortillas instead of flour tortillas.

Serves: 2

Ingredients

1 can (5 ounces) chunky white meat chicken in water, drained
1 cup coleslaw, without dressing
1 can (4 ounces) crushed pineapple, drained
1/4 cup reduced-fat coleslaw dressing
2 flour tortillas, each 8 inches in diameter

Directions

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.

© 1998-2014 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.

Terms and conditions of use

 

Bookmark and Share   E-Mail Page   Printer Friendly Version