Shredded Chicken And Coleslaw Wrap Recipe

Name: Shredded Chicken And Coleslaw Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon low-fat sour cream; 1 teaspoon low-fat mayonnaise; 1/2 teaspoon lime zest; 2 tablespoons lime juice; 1/2 teaspoon sugar; 1 tablespoon water; salt; ground black pepper; 2 cups cabbage shredded; 1 carrot grated; 2 green onions chopped; 1/8 cup coriander chopped; 1/8 cup parsley chopped; 1 tablespoon olive oil; 1/2 cup onion chopped; 1 clove garlic chopped; 1 tablespoon apple vinegar; 3 tablespoons ketchup; 2 tablespoons hot sauce; 1 tablespoon worcestershire sauce; 1/2 cup water; salt; ground black pepper; 6 chicken thighs skinless; 2 flour tortillas large

Servings: persons

1 tablespoon low-fat sour cream
1 teaspoon low-fat mayonnaise
1/2 teaspoon lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1 tablespoon water
salt
ground black pepper
2 cups cabbage shredded
1 carrot grated
2 green onions chopped
1/8 cup coriander chopped
1/8 cup parsley chopped
1 tablespoon olive oil
1/2 cup onion chopped
1 clove garlic chopped
1 tablespoon apple vinegar
3 tablespoons ketchup
2 tablespoons hot sauce
1 tablespoon worcestershire sauce
1/2 cup water
salt
ground black pepper
6 chicken thighs skinless
2 flour tortillas large

1
In a large bowl, mix the sour cream, mayonnaise, lime zest, lime juice, sugar, water, and salt and pepper to taste.
2
Add the vegetables and mix using your hands. Cover and refrigerate for 1 hour.
3
In a saucepan, heat the olive oil and saute the onion and garlic. Once the onion is golden brown, add the vinegar, ketchup, hot sauce, Worcestershire sauce, water, and salt and pepper to taste. Boil for 4 minutes and add the chicken.
4
Cover the saucepan and cook for 15 to 20 minutes, until the chicken is done. Halfway through, turn the chicken over to cook on the other side.
5
Turn off the heat, take out the chicken and let it cool before shredding.
6
In the blender or using a hand mixer, puree the sauce until smooth.
7
Place the sauce and the chicken back in the saucepan and bring to a boil.
8
Warm the tortillas. Fill with the slaw and add the chicken on top. Roll and serve.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon low-fat sour cream, 1 teaspoon low-fat mayonnaise, 1/2 teaspoon lime zest, 2 tablespoons lime juice, and more.

Yes, Shredded Chicken And Coleslaw Wrap falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shredded Chicken And Coleslaw Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions