pineapple chicken wrap 
Today was unusually sunny and beautiful outside, which reminded me that in a few short months I’ll have to expose my pasty, muffin-topped midsection to the world if I want to enjoy Seattle’s summer aquaculture.  So, in an effort to keep eating well, I came up with these flavorful, low-cal, low-carb wraps.  Plus, they’re a great way to get rid of leftover chicken, turkey, or any other protein you’ve got lying around.  They may not be haute cuisine, but they’re a tasty way to stay in shape.

Makes: 4 skinny wraps
Total kitchen time: 30 minutes

Shopping list:

  • 4 low-carb tortillas
  • 1 lb. cooked chicken, skin removed (use the white meat from a roasted chicken, chicken breast, turkey breast, leftover pork chop, fish fillet, or whatever else sounds good)
  • 1 1/2 cups chopped pineapple
  • 1/4 cup cilantro, finely chopped
  • juice of 1 lime
  • 1/4 tsp. red pepper flakes
  • 1/2 cup alfalfa sprouts
  • 1 small avocado, sliced
  • 2 tbsp. crumbled goat cheese
  • sea salt and freshly ground black pepper, to taste
  1. Using your fingers, shred the chicken (or other protein) into a small bowl.  Mix in the chopped pineapple, cilantro, lime juice, red pepper flakes, salt and pepper.  Cover with plastic wrap and refrigerate 15 minutes, up to 4 hours, to let the flavors develop. 
  2. Divide the goat cheese, avocado slices and sprouts between the 4 tortillas.  Add the chicken mixture, and roll into a burrito, or pierce with a toothpick (if using small tortillas).

Serve this lunch or dinner wrap alongside a fruit salad, or some other healthy thing you might eat while you daydream about crisp french fries.

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