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Chicken and Crunchy Red Slaw Wraps

  • Serves: 4
  • Complexity: easy
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Chicken and Crunchy Red Slaw Wraps


  • 1 1/2 pounds chicken tenders, about 12
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • Olive oil, for drizzling
  • Crunchy Red Slaw
  • 4 medium sized tortillas
  • Micro kale


  1. Preheat oven to 375°F.

  2. In a bowl toss the chicken tenders with the garlic powder, paprika, salt, pepper and a drizzle of olive oil making sure each piece is fully coated. 

    Lay the chicken flat on a cookie sheet and bake, for 15-20 minutes or until cooked through. 

  3. To assemble the wraps place one tortilla flat on your work surface. Pile a good amount of the Crunchy Red Slaw on the bottom, followed by 3 tenders and top with a handful of micro kale, or any micro greens you like. 

    Continue with the remaining three tortillas. Serve immediately. 


    Recipe Courtesy of Megan Mitchell 

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©2017 Megan Mitchell