Tuesday, May 16, 2017

Recipe Series Chicken: Crunchy Hawaiian Chicken Wrap

This one makes a good lunch for those warm summer days.  I suggest cooking the chicken in the crock-pot ahead of time.

Crunchy Hawaiian Chicken Wrap
1/4 cup 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 fresh broccoli, chopped
1 1/2 cups fresh carrots, peeled, shredded (I would buy the ones already shredded)
1/4 cup canned crushed pineapple, in juice, drained
1 cup fresh baby spinach, chopped
3 cups cooked diced chicken
Wrap of your preference

1. In a small mixing bowl, combine mayo, vinegar, sugar, poppy seeds, garlic powder, onion powder, chili powder.  Mix well.

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 bottom half and roll like a burrito.  Place seam side down and cut diagonally.  Serve immediately.

Suggestion: Filling may be made up to one day in advance. Assemble wraps when ready to serve.

Until next time...


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