- Total Fat1 g
- Cholesterol35 mg
- Sodium224 mg
- Total Carbohydrate8 g
- Protein16 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
4 soft low-fat flour tortillas, 8 or 10-in.
1 cup chicken broth
1/2 cup fat-free cream cheese with garden vegetables, softened
1/2 teaspoon garlic pepper
1/4 teaspoon cayenne pepper, optional
1-1/3 cup coleslaw mix
1/3 cup green bell pepper, chopped
- Combine chicken and broth in large nonstick skillet. Bring to a boil. Cover; reduce heat. Simmer 8 to 10 minutes or until chicken is done (internal temp 170°F). Drain; cool slightly. Shred chicken or cut into thin strips.
- Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with garlic pepper and cayenne. Top evenly with chicken, slaw mix and chopped pepper. Press lightly to flatten. Roll tightly. Wrap each roll in plastic wrap. Refrigerate until ready to serve.
- Remove plastic wrap from rolls and cut each into 6 pieces.