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.