Coleslaw Chicken Wraps Recipes

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TANDOORI MASALA CHICKEN SANDWICHES

This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 17



Tandoori Masala Chicken Sandwiches image

Steps:

  • In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Nutrition Facts : Calories 415 calories, Fat 19g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

2 tablespoons plain Greek yogurt
2 tablespoons tandoori masala seasoning
4 boneless skinless chicken thighs (about 1 pound)
1 cup shredded daikon radish
2 tablespoons grated onion
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 cup plain Greek yogurt
2 tablespoons minced fresh mint
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
4 brioche hamburger buns, split and toasted
4 lettuce leaves

CHICKEN AND COLESLAW WRAP

Make and share this Chicken and Coleslaw Wrap recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5



Chicken and Coleslaw Wrap image

Steps:

  • In a small bowl, add the chicken, coleslaw, pineapple and dressing.
  • Stir to mix evenly.
  • Cover and refrigerate for at least 25 minutes.
  • To serve:.
  • Top each tortilla with the chicken mixture.
  • Fold both sides of each tortilla up over the filling, and then roll to close.
  • Serve immediately.

Nutrition Facts : Calories 249.5, Fat 8.9, SaturatedFat 2.5, Cholesterol 45.4, Sodium 236, Carbohydrate 24.3, Fiber 1.4, Sugar 8.8, Protein 17.5

5 ounces chicken breasts, roasted and diced
1 cup Dole classic coleslaw
1 (4 ounce) can crushed pineapple, drained
1/4 cup reduced-fat coleslaw dressing
2 flour tortillas, each 8 inches in diameter

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