Ingredients
1 bottle (16 ounces) reduced-fat poppy seed salad dressing, divided2 pounds boneless skinless chicken breasts1 can (20 ounces) unsweetened pineapple tidbits, drained1 package (14 ounces) coleslaw mix1 medium sweet red pepper, finely chopped8 whole wheat tortillas (8 inches)1/2 cup sliced almonds, toasted
Preparation
Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing.
Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks.
