Chicken and Mint Coleslaw Wraps

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.

Instructions

1
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.
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Chicken BreastChicken Breast
MeatMeat
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
Rolling PinRolling Pin
2
Sprinkle chicken with salt.
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Whole ChickenWhole Chicken
SaltSalt
3
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
4
Add chicken; saut 4 1/2 minutes on each side or until done.
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Whole ChickenWhole Chicken
5
Remove chicken to a cutting board, and cut into thin strips.
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Whole ChickenWhole Chicken
Equipment you will use
Cutting BoardCutting Board
6
Combine juice, ginger, sugar, and red pepper in a large bowl.
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Red PepperRed Pepper
GingerGinger
JuiceJuice
SugarSugar
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BowlBowl
7
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.
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Chicken TendersChicken Tenders
TortillaTortilla
Whole ChickenWhole Chicken
Chili PepperChili Pepper
MintMint
RollRoll
8
Cut each rolled tortilla in half crosswise.
Ingredients you will need
TortillaTortilla
DifficultyHard
Ready In45 m.
Servings6
Health Score25
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