Chicken Strip and Coleslaw Wraps

    35 minutes

    This quick and easy recipe for crumbed chicken and coleslaw in tortilla wraps uses oven baked crumbed chicken strips and a coleslaw mix to save time. I use this recipe as my "Friday Fakeaway", for an easy dinner without ordering takeaway.

    2 people made this

    Serves: 4 

    • 12 frozen crumbed chicken strips (tenders)
    • 1/4 cup ranch dressing
    • 2 tablespoons sour cream
    • 1 tablespoon lemon juice
    • salt and black pepper
    • 150g packaged coleslaw, without dressing
    • 12 small flour tortillas
    • 100g baby spinach leaves
    • 1/2 cup sweet chilli sauce

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Arrange the chicken strips on tray. Bake following packet instructions, about 10 minutes each side.
    2. Meanwhile, combine the ranch dressing, sour cream and lemon juice in a large bowl. Season to taste. Add the coleslaw and mix to combine.
    3. Heat tortillas in microwave following packet instructions. Place on serving plates. Spoon coleslaw onto tortillas. Top with spinach and chicken strips. Drizzle with chilli sauce. Serve.

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