Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Combine coleslaw and pineapple; spread over tortillas. Layer with tomato, cheese and chicken; roll up tightly.
Time 30m Yield 8 servings. Number Of Ingredients 7 Steps:
Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing., Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks.
Time 20m Yield 4 burritos, 4 serving(s) Number Of Ingredients 18 Steps:
Heat oil in a large heavy skillet over medium to high heat. Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes. Stir in broccoli - coleslaw mix and cook until tender. Add cabbage, and chicken and toss for 1 minute. Remove from heat , and season with salt and pepper. In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy. Heat tortillas for a few seconds in a microwave for easy folding. Spread each tortilla with sauce, then put put a large heap of slaw mixture on top. Wrap like a burrito.
Time 5m Yield 2 serving(s) Number Of Ingredients 5 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.
Time 20m Yield 4 Number Of Ingredients 16 Steps:
Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste. In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy. Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes. To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
