Chicken and Bean Coleslaw Wraps

• 5 chicken breasts (cooked and cut into strips)
• 2 cups coleslaw mix (with carrots included)
• 1 (15 ounce) can pinto beans, drained
• 12 cup ranch dressing (can use more)
• salt and pepper
• 2 green onions, chopped
• 8 (8 inch) flour tortillas
• 2 cups shredded cheddar cheese (can use more or less)
• 12 cup barbecue sauce (can use more)

1. In a bowl combine the chicken strips with coleslaw, drained beans, ranch dressing and green onions; mix to combine then season with salt and pepper.
2. Cover and chill for 2 hours to blend flavors.
3. Set oven to 350 degrees.
4. Place tortillas on a large baking sheet.
5. Sprinkle each tortilla with cheddar cheese (use any amount of cheese dreired).
6. Bake for about 3-5 minutes or until cheese is melted.
7. Remove from oven and evenly divide the chicken mixture over each tortilla, then drizzle with barbecue sauce.
8. Roll up jellyroll fashion, then slice in half.

chicken breasts, coleslaw mix, pinto beans, ranch dressing, salt, green onions, flour tortillas, cheddar cheese, barbecue sauce

Taken from www.food.com/recipe/chicken-and-bean-coleslaw-wraps-210801 (may not work)