Chicken and Mint Coleslaw Wraps

Ingredients

• 3 cups angel hair coleslaw 
• 0.3 teaspoon pepper red crushed
• 0.5 cup mint leaves fresh chopped
• 1 tablespoon bottled ground ginger fresh
• 0.3 cup juice of lemon fresh 2 lemons
• 1  poblano chile halved lengthwise seeded thinly sliced
• 0.1 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 2 teaspoons sugar 
• 6 8-inch tortillas gluten-free

Equipment

• bowl
• frying pan
• plastic wrap
• cutting board
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle chicken with salt.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add chicken; saut 4 1/2 minutes on each side or until done.
5. Remove chicken to a cutting board, and cut into thin strips.
6. Combine juice and next 3 ingredients in a large bowl.
7. Add chicken strips, coleslaw, mint, and chile, tossing well to coat. Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up.
8. Cut each rolled tortilla in half crosswise.