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Ingredients

• 3 ounces  firm silken-style tofu (fresh bean curd), cut into 1-inch cubes (1/2 cup)
• 1/2 teaspoon  finely shredded lime peel (set aside)
• 1/4 cup  lime juice
• 1 tablespoon  red wine vinegar
• 1 tablespoon  honey
• 1 tablespoon  Dijon-style mustard
• 1 canned  chipotle chile pepper in adobo sauce
• 2 tablespoons  soybean cooking oil
• 1/8 teaspoon  salt
• 1/8 teaspoon  ground black pepper
• 1-1/2 cups  packaged shredded broccoli (broccoli slaw)
• 1-1/2 cups  packaged shredded cabbage with carrot (coleslaw mix)
• 2 tablespoons  snipped fresh cilantro
• 2 cups  shredded roasted chicken (skin removed)
• 6 6-inch  corn tortillas
•   Lime wedges (optional)

Description

A Seasoned Tofu Dressing Tops The Broccoli Slaw And The Chicken In This Recipe. The Filling Can Also Go Into A Whole Wheat Tortilla For A Wrap.

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