Grilled Chicken Wrap with Norwegian Style Coleslaw Recipe

11:55 AM, May 1, 2013   |    comments
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Serves: 4
Preparation Time: 30 minutes, overnight refrigeration

Ingredients:

4/5 cup macadamia nut oil

4/5 tbsp italian style seasoning (dried)

garlic powder (taste)

4/5 tbsp lemon pepper

4 boneless skinless chicken breast halves

Coleslaw:

1/3 head cabbage

1/3 tbsp salt

1/2 cup truvia

1/3 cup white vinegar

1/3 tsp mustard seeds

1/3 tsp celery seed

3/5 cup celery (chopped)

1/3 green pepper (chopped)

1/3 red pepper (sweet red pepper chopped)

1 carrot (shredded)

Directions:

Wrap:

  1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture.
  2. Cover, and refrigerate for 1/2 hour.
  3. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Cut into slices, place in wrap with Parmesan cheese and spinach.

Coleslaw:

  1. Shred cabbage and toss with salt.
  2. Cover and refrigerate at least 2 hours.
  3. Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
  4. Cool completely.
  5. Add to the cabbage along with the remaining vegetables.
  6. Cover and refrigerate at least 24 hours before serving (longer is better).

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