I originally shared this recipe over a year ago but it is well worth repeating in case you missed it! It’s a perfect spring – summer recipe, fast and fresh! The recipe originally came from Healthy Cooking, which is a part of Taste of Home. I love their recipes as they all taste wonderful and usually come out looking exactly like the picture. The dressing serves as both a marinade and as a topping for these wraps. The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!
Coleslaw Chicken Wrap
1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 can (20 oz) unsweetened pineapple tidbits, drained (I used crushed pineapple)
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inch)
½ cup sliced almonds, toasted (op)
Marinate the chicken in 1 cup of the dressing for one hour.
Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.
Meanwhile in a large bowl, combine the pineapple, coleslaw mix, red pepper and the remaining dressing; toss to coat.
Divide among the tortillas; top with chicken and sprinkle with almonds.
Roll up tightly and secure with toothpicks if you like.
Just perfect for a casual lunch or supper.
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Nancy on the Home Front 