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Chef Megan Mitchell

Online Cookbook

Chicken and Crunchy Red Slaw Wraps

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


  • 1/4 cup olive oil, for drizzling
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1 1/2 pounds chicken tenders, about 12-13
  • Crunchy Red Slaw
  • 4 medium sized tortillas
  • Micro kale


  1. Preheat oven to 375°F.

  2. In a medium bowl combine the olive oil, salt, pepper, garlic powder and paprika. Mix together then add in the chicken and toss to coat. 

    Lay the chicken flat on a baking sheet and bake for 15-20 minutes or until cooked through and golden brown. 

  3. To assemble the wraps place one tortilla flat on your work surface. Pile a good amount of the Crunchy Red Slaw on top followed by 3 tenders and a handful of micro kale.

    Continue with the remaining tortillas. Serve.

    Recipe Courtesy of Megan Mitchell 

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