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    Chicken and Mint Coleslaw Wraps

    Source of Recipe

    Cooking Light-5/03

    List of Ingredients

    • 4 (6 ounce) skinless boneless chicken breast halves
    • 1/8 teaspoon salt
    • cooking spray
    • 1/3 cup fresh lemon juice
    • 1 tablespoon bottled ground fresh ginger (such as Spice World)
    • 2 teaspoons sugar
    • 1/4 cup crushed red pepper
    • 3 cups angel hair coleslaw
    • 1/2 cup chopped fresh mint
    • 1 poblano chile, halved lengthwise, seeded and thinly sliced
    • 6 (8-inch) flour tortillas


    1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt. Heat a large nonstick skillet caoted with cooking spray over medium-high heat. Add chicken; saute 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.

    2. Combine juice, ginger, sugar, and red pepper in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat. Warm tortillas according to package directions. Divide chicken mixture evenly between tortillas; roll up. Cut each tortilla in half crosswise.

    3. Yield: 6 servings (serving size: 2 tortilla halves). 304 cal, 6.1g fat, 32.6g pro, 31.2g carb, 3.0g fiber, 71mg chol, 1.9g iron, 121mg sod, 78mg calc.




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