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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon canola oil |
1-1/2 cups deli coleslaw |
1/2 cup pineapple tidbits |
4 sun-dried tomato tortillas (10 inches), warmed |
1 medium tomato, sliced |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. 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.
2. Combine coleslaw and pineapple; spread over tortillas. Layer with tomato, cheese and chicken; roll up tightly. Yield: 4 servings.
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