Pulled Chicken Wraps
Leftover rotisserie chicken is tailor made for making sandwich fillings. Stir together barbecue-flavored chicken with quickly sautéed cabbage or broccoli coleslaw from the produce department. Look for tortilla wraps in the deli section of the grocery store.
1 tablespoon olive oil
2-1/2 cups cabbage or broccoli coleslaw mix
1/3 cup sliced green onions
Coarse salt and freshly ground pepper
2 cups shredded Gold’n Plump® Deli Rotisserie Chicken, Sweet BBQ or Lemon Pepper flavor
1/3 cup barbecue sauce
Shredded Monterey Jack cheese, if desired
4 (10-inch) whole-wheat or flavored tortilla wraps, warmed
Heat oil in large skillet over medium-high heat. Add coleslaw mix and green onions; season with salt and pepper. Cook and stir about 5 minutes or until vegetables are tender.
Stir chicken and barbecue sauce into skillet. Cook 1 minute or until heated through.
Wrap chicken mixture and cheese in warm tortillas.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories435
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Calories from Fat38%
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Total Fat18g
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Saturated Fat5g
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Trans Fat1g
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Total Carbohydrate40g
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Protein31g
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Sugars9g
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Cholesterol110mg
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Dietary Fiber6g
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Sodium1,185mg
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- DAILY VALUE
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Vitamin A7%
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Vitamin C40%
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Calcium7%
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Iron18%
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- DIETARY EXCHANGES
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Starch/Bread2
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Other Carbohydrates.5
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Med-Fat Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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