This recipe is one of my favorites because it’s so fast to make that I feel guilty calling it cooking when I’m making this. I stumbled across this recipe last year when I was grocery shopping and leafing through various recipe magazines looking for healthy recipes. I found this gem in “Our Best Diabetic Recipes 2013”. Delicious and under 300 calories per wrap. This is equally as good for lunch with a piece of fresh fruit or dinner with a veggie,
Don’t let the photo of the ingredients scare you. The rotisserie chicken is store-bought and is just a fast and simple way to get the 8 ounces of chicken you need for this recipe and have lots left over for other recipes or sandwiches. This recipe works well with turkey meat, so it is a perfect solution for leftover turkey during the upcoming holiday season!
This recipe makes four servings (One wrap equals one serving and two wraps is a hearty portion for me. If you don’t want to make four wraps at one time, the broccoli slaw mix will keep for a few days in the refrigerator as well as the chicken so you can make another one or two wraps tomorrow or the day after).
2 Tbsp bottled light ranch salad dressing
1 Tbsp light mayonnaise or salad dressing (I’ve made this with Spectrum’s Eggless Vegan Light Canola-based mayonnaise and Hellman’s Light Mayonnaise and at the end of the day, the caloric and nutritional differences aren’t that different.)
2 cups broccoli shredded slaw mix or coleslaw mix (I find my packaged broccoli slaw mix in the produce section at my grocery store)
4 8-inch whole grain flour tortillas (I say, live a little! I use low-carb garden veggie wraps. There are so many varieties of wraps and tortillas out there from which to choose).
2 Tbsp barbeque sauce (I use organic bbq sauce; try to use a sauce that is lower in sodium levels)
8 ounces cooked chicken breasts or turkey breasts shredded (I tear apart a store-bought rotisserie chicken because that’s a quick way to get exactly what I need but you can use leftover chicken or turkey meat as well. The pieces should be shredded into bite-size pieces.)
Put the two cups of broccoli slaw in a large bowl.
Add the ranch dressing and mayonnaise into the slaw.
Mix the dressing and mayo into the slaw well.
Warm the tortillas for a few seconds in the microwave. Place one tortilla on a plate. Spread one-half a Tbsp. of barbeque sauce evenly in center of tortilla.
Top with two ounces of the shredded chicken,
Top the chicken with one-quarter of the broccoli slaw mixture.
Now get on with wrapping the tortilla and repeat the process!
Serving size: One wrap
Cal: 282; Total Fat: 6 g (Sat fat: 1 g); Chol: 50 mg; sodium: 621 mg; Carb: 34 g; Protein: 23 g.