Crunchy Hawaiian Chicken Wrap


Makes 6 servings

Serving Size: 6 wraps


  • 1/4 cup light mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1 teaspoon poppy seeds (optional)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons chili powder
  • 1 bag broccoli slaw mix
  • 1/4 cup canned crushed pineapple, in 100% juice, drained
  • 1 cup fresh baby spinach, chopped
  • 3 cups cooked diced chicken, 1/2-inch pieces, warmed
  • 6 whole-wheat tortillas (8-inch)


  1. 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.
  2. In a larger bowl, combine broccoli slaw mix, pineapple, and spinach. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate.
  3. Stack the 6 tortillas on a microwave-safe plate putting a paper towel or napkin on the bottom and in between each tortilla. Microwave on high for 20-30 seconds until they are warm.
  4. 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.

Recipe from: IFAS 

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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