What can you do with leftover roast chicken? One answer is to make a fantastic second meal like this wrap, which can become a weekend lunch or light dinner. Best of all, it can be put together in less than 30 minutes. Very low fat or fat-free whole wheat tortillas are available in the bread section of your market.
Serve this amazing wrap with a side of creamy guacamole and Pico De Gallo.
1 teaspoon sesame oil
1 cup shredded leftover white meat chicken, skin and fat removed
One 1-pound package coleslaw mix, or 5 cups shredded cabbage
6) Place one-fourth of the chicken and vegetables in each wrap. Roll up and serve immediately.
NOTE: No leftover chicken in the fridge? Poach 1 pound skinless, boneless chicken breasts by placing the chicken in a covered pan with stock halfway up the sides. Bring to a simmer. Check with the point of a knife after 4 to 5 minutes.
Or place the chicken in a microwave-safe dish with broth or water to cover the bottom of the dish. Cover with wax paper and cook on High for 4 minutes. Check for doneness. If not opaque throughout, microwave on High for another 1 to 2 minutes (juices should run clear when the chicken is pierced with a knife).
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