Ingredients
- Cooked chicken (we used Chicken Strips in this recipe, but you can also use rotisserie chicken, or any kind of shredded chicken in this recipe)
- Tortillas
- Cole Slaw Mix
- Asian Sesame Dressing
- Cashews
- (Cilantro and Celery are two other great options if you want to make it a bit fancier)
Instructions
- Cook the Milford Valley Chicken Strips in the oven, according to the directions on the box (or prepare shredded or rotisserie chicken)
- Once the chicken strips are cooked, warm a tortilla in the oven, microwave or tortilla warmer
- Mix Salad Dressing into the Coleslaw mix, and add cashews (approx. 1/2 cup dressing to bag of slaw, or to taste)
- (*add cilantro and celery if you choose to use those)
- Lay Tortilla flat and add a layer of the chicken strips down the middle of tortilla (leave half inch on each end)
- Add a healthy layer of the coleslaw mix to the top of the chicken
- Fold in the short sides (where you left a half inch room) and then roll the tortilla up
- Cut in half and serve
