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...