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Crunchy Hawaiian Chicken Wrap


   Serving Size:
1 wrap (two halves) provides 2 oz meat/ meat alternate, cup vegetable, and 1 oz grains for a 3-5 year old at lunch/supper.


6 wraps




1/4 cup light 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 of broccoli slaw
1 cups peeled and shredded carrot(s)
1/4 cup canned, drained crushed pineapple
1 cup fresh chopped baby spinach
3 cups (12 oz.) cooked diced chicken
6 (8) whole-wheat tortilla(s)

In a small mixing bowl, combine mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder for the dressing. Mix well. Cover and refrigerate. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate. For each wrap, place 2/3 cup filling on the bottom half of the tortilla and roll in the form of a burrito. Place seam side down. Cut diagonally. Serve immediately.



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Recipes for Healthy Kids Cookbook