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Chicken slaw wraps
2 chicken breasts, sliced thinly
1 cup flour
2 tbs olive oil
2 tbs vinegar (red or white wine, regular white or cider - not balsamic)
1/2 cup mayo (regular, lite or fat free)
1/2 tsp sugar
2 cups shredded cabbage
Tortillas or flatbread
Combine mayo, sugar and vinegar with a whisk. Add in cabbage and toss to incorporate. Refrigerate until ready to use.
Slice chicken. Add flour to a zip top bag and season with cajun seasoning. Add chicken to bag and shake well to coat (make sure bag is sealed so you don't make a mess).
Heat olive oil in skillet and pan fry chicken until golden brown and cooked through, turning as needed. Remove from skillet.
Warm tortillas (or flatbread) and place chicken in center. Top with cole slaw and roll up.