Crunchy Hawaiian Chicken Wrap
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Credit: Mount Lebanon Elementary School; modified by Cynthia Walz, Chef & Child, Chefs Move to School committee member
Chef & Child Ingredient of the Month, April 2014
¼ cup light mayonnaise
1/8 cup rice vinegar (replaces white vinegar)
1/8 cup sugar (reduced due to sweetness of rice vinegar)
1 tsp. poppy seeds
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. ginger (replaces chili powder)
2 cups fresh broccoli shredded
1½ cups fresh carrots shredded
1 cup canned crushed pineapple juice drained
1 cup fresh baby spinach
3 cups cooked diced chicken ½ inch pieces
6-10 inch whole wheat tortillas
1. In a small mixing bowl, combine mayonnaise, vinegar, all spices and sugar for the dressing. Mix well. Cover and refrigerate.
2. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate.
3. For each wrap, place M 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.
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