Crispy Cabbage and Chicken Wraps

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3/4
lb chicken or turkey breast strips for stir-fry
1
bag (16 oz) coleslaw mix (shredded cabbage and carrots)
1/2
teaspoon caraway seed, crushed
3
tablespoons mustard-mayonnaise sauce or fat-free mayonnaise
4
flour tortillas (10 inch), heated

Directions

  1. 1 Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
  2. 2 Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
  3. 3 Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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