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.
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
- Meanwhile, combine the ranch dressing, sour cream and lemon juice in a large bowl. Season to taste. Add the coleslaw and mix to combine.
- 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.
