Food Network UK

Chicken Mint and Coleslaw Wraps

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Ingredients

  • 24 ounces boneless skinless chicken breast half
  • 0.13 teaspoon salt
  • 1 to taste cooking spray
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh lemon juice
  • 1 tablespoon fresh ginger
  • 2 teaspoons sugar
  • 0.25 teaspoon crushed red pepper flakes
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups coleslaw
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh mint
  • 1 poblano chiles
  • 48 inches flour tortilla

Use imperial measurements

Method

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 salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add chicken; sauté 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.
  • Combine juice, ginger, sugar, and red pepper in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat.
  • Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.

(Courtesy of Food.com)