Pineapple Chicken Salad Wraps recipe by skinnymom photo 1

This meal is bursting with the summer flavors that we crave year-round. The pineapple and Greek yogurt give the chicken salad a wonderful, irresistible sweetness that will leave you refreshed and satisfied. The roasted almonds contribute a hearty crunch that will have you coming back for just one more bite. And the best part? This wrap has the perfect balance of protein, carbs, fruits, and vegetables for a unique and nutritious meal for your family.

For more wraps and sandwiches, try our Skinny Lobster Roll, and Skinny Grilled Pineapple Chicken Sandwich!

Pineapple Chicken Salad Wraps recipe by skinnymom photo 2

Pineapple Chicken Salad Wraps

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 5 servings

Serving size: 1 chicken salad wrap

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 3 cups Pacific® Organic Low Sodium Chicken Broth
  • 2 dried bay leaves
  • 8-ounce can crushed pineapple in 100% juice, juice reserved
  • 10.5-ounce Del Monte® No Sugar Added Mandarin Oranges, drained
  • 2 stalks celery, diced (½ cup)
  • ½ cut shredded carrots
  • 2 green onion, thinly sliced
  • ¼ cup sliced almonds
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 Boston Bibb lettuce leaves
  • 5 Flatout® Light Original Flatbreads
  • Dressing
  • ¼ cup plain, nonfat Greek yogurt
  • ¼ cup light mayonnaise
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

Instructions

  1. In a medium stockpot, bring the chicken broth to a simmer. Add the bay leaves and chicken and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F.
  2. Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.
  3. In a small bowl, whisk together the dressing ingredients; set aside.
  4. In a large bowl, combine the shredded chicken, pineapple, mandarin oranges, celery, carrots, almonds, green onions, salt, and pepper. Add in the set aside dressing, and toss with tongs to evenly combine.
  5. To serve, fill each wrap with 2 lettuce leaves and 1 cup chicken salad.

Nutrition Information

Per Serving: (1 chicken salad wrap)

Calories: 245

Calories from fat: 73

Fat: 8g

Saturated Fat: 1g

Cholesterol: 55mg

Sodium: 542mg

Carbohydrates: 21g

Fiber: 3g

Sugar 12g

Protein: 23g

WWP+: 6

Recipe/Fitness Info 245 Calories | 6 WWP+

https://skinnymom.com/pineapple-chicken-salad-wraps-2/