Crunchy Hawaiian Chicken Wrap

By Vikki M., lorett h., E. W. and Kristi M. from Mt. Lebanon Elementary School, Pendleton SC .


Seasoned chicken surrounded by sweet pineapple and crunchy shredded vegetables, topped with delicious poppy seed dressing.  All wrapped up in a warm wheat wrap to be served as a delightful main dish.

Nutrition Facts

Serving size: 1 portion

From Fat17%
From Saturated Fat4.5%
From Sugar13%


Ingredient 6 servings 50 servings
Tortillas-Whole Wheat 10"650
Broccoli slaw1 and 1/2 cups3qts + 1 cup/5lb
Spinach Raw1.5 oz12 1/2 oz
Pineapple, Crushed Canned, Drained1/4 cup2 cups + 1 Tbsp
Chicken, Diced1lb 2 oz150 oz/9.375 lbs
Mayonnaise1/4 cup2 cups + 1 Tbsp
Vinegar1/4 cup1 and 1/3 cups
Sugar, Granulated1/4 cup2 cups + 1 Tbsp
Poppy Seed1 tsp2 Tbsp + 2 3/8 tsp
Garlic Powder1 1/2 tsp1/4 cup + 1/2 tsp
Onion Powder1 1/2 tsp1/4 cup + 1/2 tsp
Chili Powder1 1/2 tsp1/4 cup + 1/2 tsp


CCP: Cook chicken to 165 degrees internal temperature for 15 seconds in steamer. Cool to 40 degrees within 30 minutes.

Mix together mayonnaise, vinegar, sugar, and poppy seed for dressing and CCP: Hold at 40 degrees or lower for cold service.

Mix together broccoli slaw, drained pineapple, spinach, (chopped). Scoop 1/2 cup broccoli/spinach mixture onto wheat wrap. Place 3 oz chicken, then 1 tablespoon dressing on top. Wrap into buritto style wrap. Cut on diagonal. CCP: Hold at 40 degrees or lower for cold service.