It hasn’t exactly been feeling much like spring around here. The weather has been cool and cloudy with lots of rain. However one of these days it will be time to get the grill our an fired up! I love chicken wraps and this recipe is one of my favorites. This recipe originally came from Healthy Cooking, which was a division of Taste of Home.
I love Taste of Home recipes as they all taste wonderful and usually come out looking exactly like the picture. This is a perfect grilling recipe, fast and fresh. 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 Wraps
1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 package (14oz) coleslaw mix
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.
There is nothing easier for a get together than a delicious chicken wrap. Perfect for the next time you decided to do some grilling!