By Tara Bench
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.