Chicken & Coleslaw Wrap
Submitted by happyzhangbo
Crunchy coleslaw, chicken, and crushed pineapple tossed in low-fat dressing and rolled in whole wheat tortillas. A no-cook lunch wrap ready in 30 minutes with tropical crunch.
YIELD
2 servingsPREP
5 minCOOK
0 minREADY
30 minSometimes lunch needs to be fast, fresh, and require exactly zero cooking. This wrap delivers all three.
Canned chicken gets tossed with crunchy coleslaw mix, crushed pineapple, and a light dressing, then chills for 25 minutes so the flavors come together. Roll it up in a whole wheat tortilla and you’ve got a lunch that’s portable, satisfying, and has a little tropical sweetness that makes it more interesting than your average chicken wrap.
Two wraps, five ingredients, no stove required.
Kitchen Tips
- Drain the chicken and pineapple thoroughly. Excess liquid will make the tortillas soggy. Give them both a good press in a strainer.
- Let the filling chill before wrapping. That 25 minutes in the fridge isn’t optional. It lets the dressing soak into the chicken and melds the flavors together.
- Fold the sides in before rolling. This keeps the filling from squeezing out the ends when you take a bite.
Ingredients
Directions
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly.
Cover and refrigerate for at least 25 minutes.
To serve, top each tortilla with the chicken mixture.
Fold both sides of each tortilla up over the filling, and then roll to close.
Serve immediately.
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