You guys! Believe it or not, this sandwich wrap (in which broccoli slaw figures prominently) was just proclaimed unanimously a hit by three families' worth of homeschooling kids. And also their moms.
I adapted it from the USDA school lunch recipes by taking the 50-serving quantity and, approximately, quartering it. The filling is gluten-free, so have a corn tortilla option for the GF kids.
Our kids, oddly enough, thought it was a little too sweet. It does have a lot of sugar -- but I thought the sweetness was perfect.
Crunchy Hawaiian Chicken Wrap (12 generous servings)
- 1/2 cup mayonnaise
- 6 Tbsp white vinegar
- 1/2 cup sugar
- 1/2 Tbsp poppy seeds
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- Salt to taste
- 2.5 lb frozen, boneless skinless chicken breasts, cooked and diced
- 12 oz bagged "broccoli slaw"
- 6 oz bagged julienned/matchstick carrots
- 5 oz baby spinach leaves, chopped
- 20 oz canned crushed pineapple, drained
- A mix of burrito-sized and taco-sized tortillas
Combine dressing ingredients with a whisk. In a large bowl, combine broccoli slaw, carrots, spinach, and pineapple. Fold in dressing. Chill.
At mealtime, serve about 2/3 cup of for a burrito-sized wrap, less for smaller taco-sized wraps.
It took me about ten minutes to throw the filling together in the morning before school (with chicken I'd cooked ahead of time). I served these with peas and with string cheese on the side. We all agreed that a bowl of honey roasted peanuts would have been a nice topping for added sweet-and-salty crunch. Some of the kids requested a side of beans to make it more "taco-like."
Definitely going in the permanent rotation...