There is a restaurant here in NY that has this Hawaiian chicken wrap that I love, but I have never been brave enough to attempt to replicate it. Until tonight. I was most pleased when it turned out perfect!
Hawaiian Chicken Wrap
Chicken cooked any way you like it (I used chicken fingers cut up, but grilled chicken or shredded rotisserie chicken would be great too); warmed
Salad mix (I used a spring mix)
Whole wheat wraps
1/2 cup frozen pineapple (fresh would be great too)
1/2 cup roasted cashews (I use halves and pieces because they are cheaper and you can use less for better distribution)
Coconut Lime Dressing (recipe follows)
Heat a small skillet over medium heat, spray with cooking spray and toss in pineapple. Cook until pineapple is seared and lightly browned on all sides, stirring occasionally.
Meanwhile, in a food processor combine all of the ingredients to make the coconut lime dressing (see below).
To assemble, toss the warm chicken, warm pineapple, cashews, and salad mix in a medium bowl. Add the dressing little by little until your desired coating; you will probably have extra. Using tongs, scoop out the mixture and place into a wrap, roll, and enjoy!
Coconut Lime Dressing
1/2 cup sour cream
1/2 cup coconut milk
1/4 tsp coconut extract
1 T lime juice
2 tsp sugar
Process in a small food processor.
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