Crunchy Hawaiian Chicken Wrap
¼ cup light mayonnaise
1/8 cup white vinegar
¼ cup Sugar
1 tsp poppy seeds
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 ½ tsp chili powder
2 cups fresh broccoli, shredded
1 ½ cups fresh carrots, peeled, shredded
¼ cup canned crushed pineapple, in 100% juice, drained
1 cup fresh baby spinach, chopped
3 cups cooked diced chicken, ½” pieces (12 oz)
6 whole-wheat tortillas, 10″
1. 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.
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 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. Suggestion: Filling may be made up to one day in advance. Assemble wraps when ready to serve.
1 wrap (two halves) provides 2 oz equivalent meat, ½ cup vegetable, and 1 ¾ oz equivalent grains. ½ wrap (one half) provides 1 oz equivalent meat, 1/2 cup vegetable, and ¾ oz equivalent grains. Preparation Time: 20 minutes. Makes six wraps
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