Hawaiian Chicken Wraps
INGREDIENTS
Servings: 4-6
2 large chicken breasts
¼ cup pineapple juice
⅓ cup ketchup
1 tablespoon brown sugar
1 tablespoon soy sauce
4-6 large tortillas
12 leaves butter lettuce
10-12 slices Sargento® Ultra Thin® Provolone
6 pineapple spears
½ cup thinly sliced red onion
1 tablespoon olive oil
Salt
PREPARATION
1. Season chicken with salt, cook in a grill pan seasoned with olive oil until well browned on each side (about 12 minutes). Cover and set aside.
2. In a saucepan, heat ketchup, pineapple juice, soy sauce, and brown sugar. Stir until well combined and simmer. Remove from heat and allow to cool.
3. Slice chicken breast.
4. On a tortilla, layer butter lettuce, pineapple spear, chicken, onion, and Sargento® Ultra Thin® Provolone. Drizzle with sauce, wrap and hold with a skewer.
5. Serve.
