Servings: 4

Weight Watcher Smart Points: 14

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 2 8-ounce skinless, boneless chicken breast cutlets
  • 4 8-inch flour tortillas
  • 2 teaspoons honey
  • 1/4 cup mayonnaise
  • Extra-virgin olive oil
  • 4 cups finely shredded red cabbage
  • 4 scallions, thinly sliced
  • Sea salt
  • 2 tablespoons white wine vinegar


  1. In a medium bowl, whisk the mayonnaise with the vinegar, honey and 1 teaspoon of sea salt
  2. Add the cabbage and scallions and toss.Light a grill or preheat a grill pan and brush the grates with olive oil
  3. Season the chicken with sea salt and grill over high heat until the chicken is lightly charred on the outside and white throughout, about 8 minutes
  4. Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice.Grill the tortillas in a single layer, turning once, until soft and pliable, about 30 seconds
  5. Divide the slaw between the tortillas and top with the chicken.

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