Chicken Mint and Coleslaw Wraps

Ingredients

• 4 (6 ounce)  boneless skinless chicken breast half
• 1/8 teaspoon salt
• cooking spray
• 1/3 cup fresh lemon juice
• 1 tablespoon bottled ground fresh ginger
• 2 teaspoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 3 cups angel hair coleslaw
• 1/2 cup chopped fresh mint
• 1 poblano chile, halved lengthwise, seeded, and thinly sliced
• 6 (8 inch)  flour tortilla

Directions

1. 1

   Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.

2. 2

   Sprinkle chicken with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat.

3. 3

   Add chicken; sauté 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.

4. 4

   Combine juice, ginger, sugar, and red pepper in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat.

5. 5

   Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.