COLESLAW CHICKEN WRAPS

Coleslaw Chicken Wraps image

This portable recipe is perfect for outdoor dining in the summertime. We like the fun, fresh spin on regular coleslaw using pineapple and toasted almonds. -Barb Agnew, Mahnomen, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 bottle (16 ounces) reduced-fat poppy seed salad dressing, divided
2 pounds boneless skinless chicken breasts
1 can (20 ounces) unsweetened pineapple tidbits, drained
1 package (14 ounces) coleslaw mix
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inches)
1/2 cup sliced almonds, toasted

Steps:

Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing., Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks.

Nutrition Facts : Calories 407 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges