Dietitian's tip: For a quick lunch or light dinner, this chicken and coleslaw wrap pairs nicely with baked potato chips, watermelon slices and corn on the cob. For more fiber, use whole-wheat tortillas instead of flour tortillas.
1 can (5 ounces) chunky white meat chicken in water, drained
1 cup coleslaw, without dressing
1 can (4 ounces) crushed pineapple, drained
1/4 cup reduced-fat coleslaw dressing
2 flour tortillas, each 8 inches in diameter
In a small bowl, add the chicken, coleslaw, pineapple and dressing. Stir to mix evenly. Cover and refrigerate for at least 25 minutes.
To serve, top each tortilla with the chicken mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.