Crunchy Hawaiian Chicken Wrap

Crunchy Hawaiian Chicken Wrap
Quincy L. Cheek

This recipe calls for broccoli slaw. What’s that? Cole slaw is mostly shredded cabbage so broccoli slaw is shredded broccoli, sometimes mixed with shredded carrot and cabbage. You can find it in the produce section. Prep time: 25 minutes




6 Whole-Wheat Tortillas

1½ Cups Broccoli Slaw

1 Cup Spinach Leaves, Chopped

¼ Cup Canned Pineapple, Crushed and Drained

1 Pound Cooked Chicken, Diced

¼ Cup Low-Fat Mayonnaise

¼ Cup Vinegar

¼ Cup Sugar

1 Teaspoon Poppy Seeds

1½ Teaspoon Garlic Powder

1½ Teaspoon Onion Powder

1½ Teaspoon Chili Powder


Prepare dressing by whisking mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder together. Set aside in refrigerator. Mix broccoli slaw, drained pineapple, and spinach.  Put ½ cup of the broccoli/pineapple/spinach mixture on a wheat wrap.  Top with chicken.  Add 1 tablespoon dressing to each tortilla.  Wrap tortillas, burrito style. Cut on diagonal. Serve immediately or refrigerate.  Makes 6 servings.