COLESLAW WRAP RECIPES

BARBECUE CHICKEN & COLESLAW WRAP RECIPE | LAND O’LAKES

Barbecue Chicken & Coleslaw Wrap Recipe | Land O’Lakes image

Barbecue sauce gives a zing and coleslaw provides a crunch to this wrap sandwich.

Provided by Land O'Lakes

Categories Lunch Wrap Chicken Chicken Wrap Sandwich and Wrap Main Course Meat, poultry, and seafood Sandwich and Wrap Main Course

Total Time 0 minutes

Prep Time 15 minutes

Yield 4 wraps

Number Of Ingredients 6

Ingredients

2 cups chopped rotisserie chicken
1/2 cup barbecue sauce
4 (10-inch) flour tortillas
4 lettuce leaves
1 cup deli coleslaw, drained
4 (3/4-ounce) slices Land O Lakes® Deli American cut in half diagonally

Steps:

Combine chicken and barbecue sauce in bowl; set aside.
Warm tortilla on paper towel in microwave 10 seconds. Layer with 1 lettuce leaf. Spread 1/2 cup chicken mixture and 1/4 cup coleslaw across middle of tortilla. Top with 2 cheese halves. Bring edges of tortilla over filling; secure with toothpick. Wrap in parchment or waxed paper, if desired.

Nutrition Facts : Calories 510 calories, FatContent 16 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 1090 milligrams, CarbohydrateContent 58 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 32 grams

BARBECUE CHICKEN & COLESLAW WRAPS - RECIPES | PAMPERED ...

Barbecue Chicken & Coleslaw Wraps - Recipes | Pampered ... image

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Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 13

Ingredients

¼ cup (50 mL) apple cider vinegar
2 tbsp (30 mL) Smoky Barbecue Rub
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) Dijon mustard
1 small red onion
1½ lbs. (700 g) chicken tenderloins
¼ head cabbage (8 oz./250 g)
1 medium carrot, peeled
1 medium Granny Smith apple
¼ cup (50 mL) light mayonnaise
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) black pepper
8 10" (25-cm) flour tortillas

Steps:

Combine all the marinade ingredients in a large mixing bowl.Slice the onion into a medium mixing bowl. Add the chicken and 2 tbsp (30 mL) of the marinade and toss to coat.Heat the Nonstick Double Burner Grill and Grill Press over medium heat for 3–5 minutes. Add the chicken to one side of the pan and the onion to the other side. Cover the chicken with the grill press and cook for 6–8 minutes, turning the chicken once and stirring the onions occasionally.Meanwhile, slice the cabbage to measure 3 cups (750 mL). Grate the carrot and apple.Add the cabbage, carrot, and apple to the remaining marinade and stir to coat. In a separate small bowl, combine the mayonnaise, lemon juice, and pepper.To assemble the wraps, spread 2 tsp (10 mL) of the mayonnaise mixture onto each tortilla and top with about 1/4 cup (50 mL) of the coleslaw and 1–2 chicken tenders.

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BARBECUE CHICKEN & COLESLAW WRAP RECIPE | LAND O’LAKES

Barbecue sauce gives a zing and coleslaw provides a crunch to this wrap sandwich.
From landolakes.com
Reviews 4
Total Time 0 minutes
Category Lunch, Wrap, Chicken, Chicken, Wrap, Sandwich and Wrap, Main Course, Meat, poultry, and seafood, Sandwich and Wrap, Main Course
Calories 510 calories per serving

Warm tortilla on paper towel in microwave 10 seconds. Layer with 1 lettuce leaf. Spread 1/2 cup chicken mixture and 1/4 cup coleslaw across middle of tortilla. Top with 2 cheese halves. Bring edges of tortilla over filling; secure with toothpick. Wrap in parchment or waxed paper, if desired.

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BARBECUE CHICKEN & COLESLAW WRAPS - RECIPES | PAMPERED ...

Beautiful, quick, AND delicious? Sign us up!
From pamperedchef.com
Reviews 4.7

Combine all the marinade ingredients in a large mixing bowl.Slice the onion into a medium mixing bowl. Add the chicken and 2 tbsp (30 mL) of the marinade and toss to coat.Heat the Nonstick Double Burner Grill and Grill Press over medium heat for 3–5 minutes. Add the chicken to one side of the pan and the onion to the other side. Cover the chicken with the grill press and cook for 6–8 minutes, turning the chicken once and stirring the onions occasionally.Meanwhile, slice the cabbage to measure 3 cups (750 mL). Grate the carrot and apple.Add the cabbage, carrot, and apple to the remaining marinade and stir to coat. In a separate small bowl, combine the mayonnaise, lemon juice, and pepper.To assemble the wraps, spread 2 tsp (10 mL) of the mayonnaise mixture onto each tortilla and top with about 1/4 cup (50 mL) of the coleslaw and 1–2 chicken tenders.

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