Chicken And Coleslaw Wrap
.
Yield
2 servingsPrep
5 minCook
0 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
chicken
chunky white meat, in water, drained |
|
| 1 | cup |
coleslaw
without dressing |
* |
| 4 | ounces |
pineapple
crushed, drained |
*
|
| ¼ | cup |
salad dressing, low-fat
|
* |
| 2 | each |
flour tortillas (8 inch)
whole wheat, in diameter |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
chicken
chunky white meat, in water, drained |
|
| 237 | ml |
coleslaw
without dressing |
* |
| 115.6 | ml/g |
pineapple
crushed, drained |
*
|
| 59 | ml |
salad dressing, low-fat
|
* |
| 2 | each |
flour tortillas (8 inch)
whole wheat, 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.
