Coleslaw Poppyseed Chicken Wraps

• 2 pounds Boneless, Skinless Chicken Breasts, Thawed If Frozen
• 16 ounces, fluid Poppyseed Dressing
• 10 ounces, weight Bag Of Angel Hair Coleslaw Mix
• 1/2 cups Either Shredded Carrots Or Broccoli Slaw
• 1 whole Red Pepper, Seeded And Diced
• 20 ounces, weight Canned Pineapple Tidbits, Drained Well
• 8 whole Wheat Tortillas
• 3/4 cups Sliced Toasted Almonds

1. Put the chicken into a glass dish and pour 1 cup of poppyseed dressing over the top.
2. Put it into the refrigerator to marinate for at least an hour.
3. Grease the grate on your grill.
4. Preheat your grill to a medium heat.
5. Drain marinade off of the chicken and position chicken onto the grill grate.
6. Leave the lid off while cooking and turn chicken onto each side twice, until cooked through.
7. This will be about 10 to 12 minutes total.
8. Remove chicken to a clean plate and turn off the grill.
9. In a large bowl, combine the slaw mix, broccoli slaw, red pepper and pineapple.
10. Toss with remaining poppyseed dressing until nicely coated.
11. Refrigerate until serving time.
12. Slice grilled chicken and fill tortillas with slaw, chicken pieces, and sliced almonds.
13. Roll and eat!

chicken breasts, dressing, mix, either, red pepper, pineapple, almonds

Taken from tastykitchen.com/recipes/main-courses/coleslaw-poppyseed-chicken-wraps/ (may not work)