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Prep Time

Prep Time

60 min

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Total Time

60 min

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Calories per serving


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Ingredients (13)
  • 1/4 cup light cream cheese with chives and onions
  • 1/4 cup prepared pesto
  • 6 (7-in.) flour tortillas (taco size)
  • 1 tbsp. sesame oil
  • 1 tbsp. fresh lime juice
  • 2 cup cooked, chopped chicken or turkey
  • 3 tbsp. soy sauce, divided
  • 1/2 tsp. poultry seasoning
  • 1 cup DOLE® Baby Spinach
  • 1 cup DOLE Cole Slaw
  • 1/2 cup mandarin oranges, chopped
  • 1/4 + 2 cup + tbsp. rice vinegar, divided
  • 3 tbsp. DOLE® mango chutney, divided
  1. Combine the cream cheese and pesto. In medium bowl, combine chicken and 1 tablespoon soy sauce and poultry seasoning. Set aside.
  2. In another medium bowl, combine spinach, coleslaw, orange segments, 2 tablespoons rice vinegar and 2 tablespoons chutney. Spread 1 tablespoon cream cheese mixture on each tortilla. Place a layer of spinach-coleslaw mixture on one half of the tortilla, and a layer of chopped chicken over that. Roll up tortilla tightly starting from the chicken filled half. Refrigerate rolls for 1/2 to 1 hour. Slice each roll into 4 sections.
  3. Prepare dipping sauce by combining 1 tablespoon chutney, 1/4 cup rice vinegar, 2 tablespoons soy sauce, sesame oil and lime juice. Serve a small amount of dipping sauce with each portion.