Shredded Chicken And Coleslaw Wrap

• 1 tablespoon low-fat sour cream
• 1 teaspoon low-fat mayonnaise
• 1/2 teaspoon lime zest
• 2 tablespoons lime juice
• 1/2 teaspoon sugar
• 1 tablespoon water
• salt
• ground black pepper
• 2 cups cabbage shredded
• 1 carrot grated
• 2 green onions chopped
• 1/8 cup coriander chopped
• 1/8 cup parsley chopped
• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 1 clove garlic chopped
• 1 tablespoon apple vinegar
• 3 tablespoons ketchup
• 2 tablespoons hot sauce
• 1 tablespoon worcestershire sauce
• 1/2 cup water
• salt
• ground black pepper
• 6 chicken thighs skinless
• 2 flour tortillas large

1. In a large bowl, mix the sour cream, mayonnaise, lime zest, lime juice, sugar, water, and salt and pepper to taste.
2. Add the vegetables and mix using your hands. Cover and refrigerate for 1 hour.
3. In a saucepan, heat the olive oil and saute the onion and garlic. Once the onion is golden brown, add the vinegar, ketchup, hot sauce, Worcestershire sauce, water, and salt and pepper to taste. Boil for 4 minutes and add the chicken.
4. Cover the saucepan and cook for 15 to 20 minutes, until the chicken is done. Halfway through, turn the chicken over to cook on the other side.
5. Turn off the heat, take out the chicken and let it cool before shredding.
6. In the blender or using a hand mixer, puree the sauce until smooth.
7. Place the sauce and the chicken back in the saucepan and bring to a boil.
8. Warm the tortillas. Fill with the slaw and add the chicken on top. Roll and serve.

lowfat sour cream, lowfat mayonnaise, lime zest, lime juice, sugar, water, salt, ground black pepper, cabbage, carrot, green onions, coriander chopped, parsley, olive oil, onion, garlic, apple vinegar, ketchup, hot sauce, worcestershire sauce, water, salt, ground black pepper, chicken, flour tortillas

Taken from www.yummly.com/recipe/Shredded-Chicken-and-Coleslaw-Wrap-627112 (may not work)