Coleslaw Chicken Wraps

This is perfect for lunch or a light supper, dinner, whatever you call that evening meal in your home. It is quick and easy to make and if you have your chicken precooked and sliced, it is even quicker to make when you are in a hurry.

I found this recipe on On the Homefront website. Actually, Nancy posted a link to it on her Facebook page and it popped up in my news feed and my mouth began watering. 

I was a little concerned when I saw the recipe called for a poppy seed dressing. Since poppy seeds tend to show opiates in drug testing, I knew I would not be able to make the recipe with this dressing. I asked Nancy about substituting the dressing and she recommended any creamy dressing. So that is what I did; I found a bottle of Nature Valley Creamy Parmesan Dressing while grocery shopping. My husband loves Parmesan so I knew this would probably work for us. To me, Parmesan has a strong taste so I used a little ranch dressing to cut the strong cheesy taste. OH. MY. WORD. the two mixed together is A.W.E.S.O.M.E. My husband told me this recipe reminds him of the Hawaiian Chicken Sandwich at the sandwich shop in town. ~ That's a good thing! 

Hint, Hint, Hint... be sure to DRAIN your pineapple very well or you'll have a juicy wrap. ~See my photo~ Also, I had on hand the fajita size tortillas for fajita night. Burrito size tortillas would work better.

 Coleslaw Chicken Wrap


1 bottle  Creamy Parmesan Dressing

1 cup    Ranch Dressing

2 lbs     Chicken breast

1 package Coleslaw mix 

1 can (14oz)  Pineapple tidbits, drained

1   Sweet red pepper, finely chopped ( I used a green pepper)

8    Tortillas Salt and Pepper to taste


Marinate the chicken in 1 cup of the dressing for one hour. (I used only about ½ cup of the Parmesan dressing because my chicken pieces were small) Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.

In a large bowl, combine the pineapple, coleslaw mix, red/green pepper and the remaining dressing (½ cup Parmesan dressing and ½ cup Ranch dressing); toss to coat.

Divide among the tortillas; top with chicken. Roll up tightly and chow down.