Chicken and coleslaw wrap
Nutrition Facts
Serving Size 1 wrap
Calories 324
| Amount Per Serving | ||
| Monounsaturated fat | 8 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 14 g | |
| Sodium | 475 mg | |
| Cholesterol | 47 mg | |
| Dietary fiber | 13 g | |
| Protein | 25 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Beat the heat with this no-cook meal for two. Serve with watermelon slices or other fresh fruit.
Ingredients
(Serves 2)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.
Last Updated: February 7th, 2019