CHICKEN AND BROCCOLI SLAW RECIPES RECIPES

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HOT CHICKEN, BROCCOLI COLE SLAW-MMIN WRAPS RECIPE - FOOD.COM



Hot Chicken, Broccoli Cole Slaw-Mmin Wraps Recipe - Food.com image

A nutritious , balanced meal that is a snap to put together. Broccoli, coleslaw, shredded cabbage, and chicken are stuffed into a tortilla with a hummus spread. Great with leftover chicken. From healthy eating.com

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 burritos, 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 (16 ounce) package broccoli coleslaw mix
1 cup shredded cabbage
3/4 cup cooked chicken breast, cut into bite size pieces
1 dash pepper
1 dash salt
1 (15 ounce) can garbanzo beans, undrained
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon ground cumin
4 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon lemon pepper
salt
pepper
4 (10 inch) flour tortillas

Steps:

  • Heat oil in a large heavy skillet over medium to high heat.
  • Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes.
  • Stir in broccoli - coleslaw mix and cook until tender.
  • Add cabbage, and chicken and toss for 1 minute.
  • Remove from heat , and season with salt and pepper.
  • In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy.
  • Heat tortillas for a few seconds in a microwave for easy folding.
  • Spread each tortilla with sauce, then put put a large heap of slaw mixture on top.
  • Wrap like a burrito.

Nutrition Facts : Calories 530.8, FatContent 19.5, SaturatedFatContent 3.5, CholesterolContent 24.9, SodiumContent 989, CarbohydrateContent 69.2, FiberContent 8.1, SugarContent 4.3, ProteinContent 20.2

GRILLED THAI CHICKEN THIGHS & SPICY BROCCOLI SLAW RECIPE ...



Grilled Thai Chicken Thighs & Spicy Broccoli Slaw Recipe ... image

If you can't find packaged broccoli slaw, whirl broccoli stems in a food processor, using the grater attachment. Throw in a carrot and some red cabbage if you like.

Provided by Kelly Snowden

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 14

2 tablespoons Thai or Vietnamese fish sauce*
2 tablespoons sherry vinegar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon brown sugar
2 garlic cloves, minced
2 stalks fresh lemongrass, white parts only, minced
2 pounds boned, skinned chicken thighs
2 tablespoons seasoned rice vinegar
¼ cup vegetable oil
2 teaspoons mirin
2 tablespoons minced fresh ginger
1 serrano chile, minced
12 ounces broccoli slaw
2 green onions, trimmed and thinly sliced

Steps:

  • Heat grill to high (450° to 550°). Mix fish sauce, sherry vinegar, 2 tbsp. soy sauce, the brown sugar, garlic, and lemongrass; add chicken and toss to coat.
  • Mix remaining 1 tbsp. soy sauce, the rice vinegar, oil, mirin, ginger, and chile. Toss with broccoli slaw and green onions.
  • Grill chicken, basting with marinade and turning once, until cooked, about 10 minutes. Serve chicken over slaw.
  • *Find in the Asian-food aisle.

Nutrition Facts : Calories 316 calories, CarbohydrateContent 11 g, CholesterolContent 126 mg, FatContent 15.3 g, FiberContent 1.9 g, ProteinContent 32 g, SaturatedFatContent 2.8 g, SodiumContent 1029 mg

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