Ingredients for Chicken Mint And Coleslaw Wraps
- Boneless Skinless Chicken Breast Halves
- 1/2 teaspoon salt
- Cooking Spray
- Fresh Lemon Juice
- Fresh Ginger
- 1 tablespoon sugar
- Crushed Red Pepper Flakes
- 2 cups prepared coleslaw mix
- Of Fresh Mint
- Poblano Chile
- Flour Tortillas
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How to Make Chicken Mint And Coleslaw Wraps
- 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 1/2 teaspoon salt.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add chicken and sauté 4 1/2 minutes on each side, or until cooked through.
- Remove chicken to a cutting board and let rest for 5 minutes. Then, cut into thin strips.
- In a large bowl, whisk together 1/4 cup chicken broth, 1 tablespoon grated fresh ginger, 1 tablespoon sugar, and 1/4 teaspoon red pepper flakes.
- Add the sliced chicken, 2 cups coleslaw mix, 1/4 cup chopped fresh mint, and 1-2 teaspoons of finely chopped fresh red chile (adjust to taste). Toss gently to coat.
- Warm tortillas according to package directions (about 1 minute in a dry skillet or microwave).
- Divide the chicken mixture evenly among the tortillas.
- Roll up tightly and cut each tortilla in half crosswise.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
8g
Carbs
13g