Chicken and Coleslaw Wrap

I tweaked this recipe slightly to be able to use rotisserie chicken breast.

• Ready In: 5 mins
• Serves: 2

Ingredients

• 5  ounces chicken breasts, roasted and diced
• 1  cup  Dole classic coleslaw
• 1 (4 ounce) can crushed pineapple, drained
• 1⁄4 cup  reduced-fat coleslaw dressing
• 2  flour tortillas, each 8 inches in diameter

Directions

1. In a small bowl, add the chicken, coleslaw, pineapple and dressing.
2. Stir to mix evenly.
3. Cover and refrigerate for at least 25 minutes.
4. To serve:
5. Top each tortilla with the chicken mixture.
6. Fold both sides of each tortilla up over the filling, and then roll to close.
7. Serve immediately.