Chicken-and-Bean Slaw Wraps

Ingredients

• 0.3 cup barbecue sauce 
• 12 ounce chicken strips fully cooked chopped
• 1.5 cups coleslaw mix with carrots
• 8 8-inch flour tortillas ()
• 0.5 cup green onions chopped
• 15 ounce chili powder-seasoned pinto beans drained canned
• 0.3 cup ranch dressing 
• 4 ounces cheddar cheese shredded

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Combine first 5 ingredients, and set aside.
2. Place tortillas on baking sheets, and sprinkle each evenly with Cheddar cheese.
3. Bake at 350 for 3 to 5 minutes or until cheese is melted.
4. Top evenly with chicken mixture.
5. Drizzle evenly with barbecue sauce.
6. Roll up, jellyroll fashion, and wrap in parchment paper, twisting ends of paper and tying with raffia to seal.
7. Cut in half.
8. Serve immediately.
9. Note: For testing purposes only, we used Ranch Style Beans for chili powder-seasoned pinto beans.