2 each boneless skinless chicken breast halves
1 cup nonfat chicken broth
4 soft nonfat or low fat flour tortillas
1/2 cup fat-free cream cheese with garden vegetables, softened
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 1/3 cups coleslaw mix
1/4 cup finely chopped green bell pepper
Add chicken and broth to large nonstick skillet. Bring to a boil. Cover; reduce heat. Simmer 8 to 10 minutes or until chicken is done. Drain; cool slightly. Shred chicken or cut into thin strips.
Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with seasonings. Top evenly with chicken, slaw mix and chopped pepper. Press lightly to flatten. Fold up bottom edge, then roll tightly to form wrap. Wrap in plastic wrap and chill until serving.