Quick and Easy Chicken

By Tara Bench

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Grilled Chicken Wraps
Kate Sears

Grilled Chicken Wraps

For this recipe, marinate chicken as in Chicken and Pineapple Kabobs recipe. Core pineapple, slice into rings and halve. Grill chicken and pineapple (omitting skewers). Grill four 10-inch flour tortillas, turning once, until just grill-marked and heated, about 30 seconds. Fill each tortilla with 2 chicken strips, 1/4 cup Shredded Carrot Salad, 1 tablespoon cinnamon-barbecue sauce, and 1 tablespoon chopped romaine lettuce (optional). Roll to enclose filling. Serve with grilled pineapple and Smashed Cheesy Potatoes.

Note: New ingredients for this variation are in italics.

Originally published in Ladies' Home Journal, September 2008.

See Chicken and Pineapple Kabobs recipe

See Shredded Carrot Salad recipe

See Smashed Cheesy Potatoes recipe


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