Chicken and Mint Coleslaw Wraps
You can never have too many side dish recipes, so give Chicken and Mint Coleslaw Wraps a try. This recipe serves 6. Watching your figure? This dairy free recipe has 440 calories, 33g of protein, and 7g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up lemon juice, chicken breast halves, poblano chile, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
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; saut 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.