Warm and toasty on the outside, cool and crunchy on the inside, these tangy chicken wraps come together easily for a quick weeknight meal.

Serves: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients:

4 Paco Tortillas
2 cups (500 mL) coleslaw mix
2 cups (500 mL) shredded cooked rotisserie chicken
2 tbsp (30 mL) chopped cilantro
1/2 cup (125 mL) prepared Asian-style vinaigrette, divided

Directions:

1. Toss together coleslaw mix, chicken, cilantro and 1/3 cup (75 mL) vinaigrette; divide among tortillas, spooning down along centre of each one. Drizzle with remaining vinaigrette. Fold in ends of each tortilla and roll up.
2. In large nonstick skillet set over medium-high heat, place wraps, seam-side down. Toast wraps, turning once, for a few minutes or until golden and crisp. To serve, cut each wrap in half.

Tip: Choose a spicy Thai or a Szechuan peanut vinaigrette for some added heat if desired.