Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch strips1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon canola oil1-1/2 cups deli coleslaw1/2 cup pineapple tidbits4 sun-dried tomato tortillas (10 inches), warmed1 medium tomato, sliced1 cup shredded cheddar cheese
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink.
Combine coleslaw and pineapple; spread over tortillas. Layer with tomato, cheese and chicken; roll up tightly.
