Crunchy Hawaiian Chicken Wrap: or, How to get a dozen kids to eat their vegetables, courtesy of the USDA and some of that mayo-vinegar-sugar dressing.

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)

Dressing:

• 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

Also:

• 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…