Firecracker Chicken Tacos with Crunchy Asian Slaw

Ingredients

• 3 c. packaged coleslaw mix (containing cabbage & carrots)
• 3 Tbsp. green onion, chopped
• 2 sprigs fresh cilantro, chopped
• 1/3 c. + 1 Tbsp. bottled Light Asian Toasted Sesame Reduced Fat Dressing
• 1/4 tsp. salt
• 1/2 c. reduced-sugar Apricot preserves
• 1 tsp. crushed red pepper flakes
• 2 c. cooked chicken breast, chopped or shredded
• 4 soft flour tortillas

Instructions

1. In a medium bowl, combine coleslaw mix, green onion, cilantro, 1/3 c. Asian Sesame dressing, and salt. Stir until thoroughly combined. Cover and set aside until tacos are assembled.
2. In a small saucepan, combine the apricot preserves, remaining 1 Tbsp. Asian Sesame dressing, and red pepper flakes. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring frequently for 3-5 minutes, or until sauce reduces slightly and begins to thicken. Add the chicken and stir until the chicken is thoroughly coated with sauce.
3. Meanwhile; heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Repeat with remaining tortillas.
4. To assemble the tacos, divide the Asian slaw evenly among the 4 warmed tortillas. Top each with a generous portion of chicken. Fold and enjoy!! To serve as an appetizer or snack-size portion, cut the filled tacos in half, making 8 pieces.