Chicken Mint and Coleslaw Wraps |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking LIght. May 2003 Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
1/8 teaspoon salt |
cooking spray |
1/3 cup fresh lemon juice |
1 tablespoon bottled ground fresh ginger |
2 teaspoons sugar |
1/4 teaspoon crushed red pepper flakes |
3 cups angel hair coleslaw |
1/2 cup chopped fresh mint |
1 poblano chile, halved lengthwise, seeded, and thinly sliced |
6 (8 inch) flour tortillas |
Directions:
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.
2. Sprinkle chicken with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken; sauté 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.
4. Combine juice, ginger, sugar, and red pepper in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat.
5. Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.
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