Chicken and coleslaw wrap
Dietition's Tip
Instead of using canned chicken, you can use plain roasted chicken breast (boneless, skinless). This substitution reduces the sodium by about 25 percent.
Ingredients
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
Directions
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.
