12 ounces boneless, skinless chicken breasts
1 teaspoon cumin
1 teaspoon chili powder
1 1/2 cups coleslaw mix with carrots
1 (15-ounce) can pinto beans, drained
1/3 cup light Ranch dressing
1/2 cup chopped green onions
2 tablespoons cilantro
½ cup shredded sharp cheddar cheese
8 (8-inch) whole wheat flour tortillas
1/4 cup barbecue sauce
Sprinkle chicken with cumin, chili powder, salt and pepper. Grill, bake or pan fry chicken until cooked through. Chop.
Combine chicken, coleslaw mix and next 5 ingredients and set aside.
Warm tortillas in microwave or in oven.
Top tortillas evenly with chicken mixture. Drizzle evenly with barbecue sauce. Roll up, jellyroll fashion, and wrap in parchment paper, twisting both ends. Cut in half. Serve immediately.
Yield: 8 servings
Barbra Crumpacker, RD, LD Cookalulu.com