Archive for April 16th, 2010

Simple and easy, this was a light yet filling quickie dinner for us.

Chicken and coleslaw wrap (from the Mayo Clinic)

1 package grilled chicken strips, from Trader Joe’s, cut into bite-sized pieces

1 package of pre-shredded cabbage or coleslaw (without dressing, of course!)

1 4-ounce can crushed pineapple, drained

1/4 – 1/2 cup dairy-free ranch dressing (I found this in my local Whole Foods store), using just enough to moisten everything

one package of whole wheat flour tortillas (8″ diameter)

In a large bowl, add the chicken, coleslaw, pineapple, and ranch dressing. Stir to mix evenly. Cover and refrigerate for a half hour.

When ready to serve, top each tortilla with the coleslaw mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Makes 4-6 servings.

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