Crunchy Hawaiian Chicken Wrap
Courtesy of Recipes for Healthy Kids Cookbook for Homes 6 Servings • 20 Min. Prep Time| Ingredients |
|---|
| 1/4 c. light mayonnaise |
| 1/8 c. white vinegar |
| 1/4 c. sugar |
| 1 tsp. poppy seeds |
| 1 1/2 tsp. garlic powder |
| 1 1/2 tsp. onion powder |
| 1 1/2 tsp. chili powder |
| 2 c. fresh broccoli, shredded |
| 1 1/2 c. fresh carrots, peeled, shredded |
| 1/4 c. canned crushed pineapple, in 100% juice, drained |
| 1 c. fresh baby spinach, chopped |
| 3 c. cooked diced chicken, 1/2-in. pieces (12 oz.) |
| 6 whole-wheat tortillas, 10-in. |
Directions:
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.
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Nutrition:
Calories: 308; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 53mg; Total Carbs: 42g; Fiber: 5g; Protein: 24g; Sodium: 408mg;