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Recipe: Chicken and coleslaw wrap

Serves 2

Medically reviewed on Oct 31, 2018

Dietitian Tip

For a quick lunch or light dinner, this chicken and coleslaw wrap pairs nicely with baked potato chips, watermelon slices and corn on the cob. For more fiber, use whole-wheat tortillas instead of flour tortillas.


1 can (5 ounces) chunky white meat chicken in water, drained
1 cup coleslaw, without dressing
1 can (4 ounces) crushed pineapple, drained
1/4 cup reduced-fat coleslaw dressing
2 flour tortillas, each 8 inches in diameter


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.

Nutritional Analysis (per serving)

Serving Size1 wrap
Carbohydrate50 g
Cholesterol29 mg
Fiber2 g
Protein14 g
Sodium986 mg
Monounsaturated Fat4 g
Saturated Fat2 g
Total Fat11 g

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