Green Tropical Chicken Wrap

By Jan Pinnington 
Healthy Hands Cooking

This slightly sweet and slightly crunchy chicken wrap is easy and delicious!

Ingredients

• 1 Spinach Wrap (gluten-free or whole grain flour)
• 3 oz. grilled chicken breast
• 1/4 cup broccoli slaw (chopped fine)
• 2 Tbsp. pineapple chunks (drained)

Dressing

• 1 Tbsp. Light Mayo (or Plain Greek Yogurt)
• 1 Tsp. apple cider vinegar
• 1/2 Tsp. sugar (or Stevia to taste)
• 1/4 Tsp. poppy seeds

Directions

1.   If chicken is uncooked, season both sides with salt & pepper and cook on a griddle or pan at 350 degrees until both sides are brown and there is no pink left in the middle.

2.   Transfer to a paper plate to cool and break or cut into small bite-sized pieces.

3.   Meanwhile in a bowl mix the dressing ingredients, broccoli slaw and pineapple chunks to coat evenly.

4.   Lay tortilla flat and spread with slaw mixture.

5.   Place cooked chicken pieces on slaw on one end and slowly roll, tucking in ends as you go. You may use toothpicks to help hold in place.

6.   Cut wrap on a diagonal to serve.

Makes 1.