Crunchy Hawaiian Chicken Wrap

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This appealing main dish combines seasoned chicken, sweet pineapple, and crunchy shredded vegetables, topped with a delicious poppy seed dressing all wrapped in a warm, whole-wheat tortilla.
  • 1/4 cup light mayonnaise
  • 1/8 cup white vinegar
  • 1/4 cup sugar
  • 1 tsp. poppy seeds
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 2 cups of broccoli slaw
  • 1 cups peeled and shredded carrot(s)
  • 1/4 cup canned, drained crushed pineapple
  • 1 cup fresh chopped baby spinach
  • 3 cups (12 oz.) cooked diced chicken
  • 6 (8) whole-wheat tortilla(s)
In a small mixing bowl, combine mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder for the dressing. Mix well. Cover and refrigerate. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate. For each wrap, place 2/3 cup filling on the bottom half of the tortilla and roll in the form of a burrito. Place seam side down. Cut diagonally. Serve immediately.
Yield: 6 wraps
Serving Size: 1 wrap (two halves) provides 2 oz meat/ meat alternate, cup vegetable, and 1 oz grains for a 3-5 year old at lunch/supper.
Credit: Recipes for Healthy Kids Cookbook
Recipe Information:  Grain  Whole Grain-Rich  Vegetables- Dark Green