Ingredients
1 can (5 ounces) chunky white meat chicken in water, drained1 cup coleslaw, without dressing1 can (4 ounces) crushed pineapple, drained1/4 cup reduced-fat coleslaw dressing2 flour tortillas, each 8 inches in diameter
Directions
In a small bowl, add the chicken, coleslaw, pineapple and dressing. Stir to mix evenly. Cover and refrigerate for at least 25 minutes.
To serve, top each tortilla with the chicken mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.
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