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Chicken and coleslaw wrap

Updated: 2019-02-07

Beat the heat with this no-cook meal for two. Serve with watermelon slices or other fresh fruit.

Serves 2

For the dressing:

  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon celery seeds (or caraway seeds)
  • 1/2 teaspoon sugar

For the wraps:

  • 1 can (5 ounces) chunky white meat chicken in water, drained
  • 1 cup shredded cabbage (or packaged coleslaw mix without dressing)
  • 1 can (4 ounces) crushed pineapple, drained
  • 2 whole-grain tortillas, each 8 inches in diameter

In a small bowl, mix together the dressing, chicken, cabbage and pineapple. Cover and refrigerate for at least 25 minutes.

To serve, divide the chicken mixture between the two tortillas. Fold the sides of each tortilla up over the filling, and then roll to close. Serve immediately.

Nutritional analysis per serving

Calories: 324

Total carbohydrate: 26 g


Dietary fiber:

Monounsaturated fat:

Protein: 25 g

Saturated fat:

Serving size: 1 wrap


Total fat: 14 g