Crunchy Hawaiian Chicken Lettuce Wraps

Crunchy Hawaiian Chicken Lettuce Wraps
chicken lettuce wraps
Yield: 12 servings
  • 2 cups fresh broccoli, gently rubbed under cold running water, shredded (or broccoli slaw)
  • 1 ½ cups carrots, scrubbed with clean vegetable brush under running water, peeled, shredded
  • ¼ cup crushed pineapple, canned in 100% juice, drained
  • 3 cups cooked diced chicken (12 ounces)
  • ¼ cup poppy seed dressing
  • 12 large lettuce leaves, gently rubbed under cold running water


  1. Wash hands with soap and water. Combine broccoli, carrots, and pineapple in a large bowl. Stir in chicken and dressing. Mix well. Serve immediately or cover and refrigerate.
  2. For each wrap, place ⅓ cup filling on the bottom half of the lettuce leaf and roll tightly. Enjoy!
  3. Store leftovers in a sealed container in the refrigerator for up to four days.

Suggestion:  Filling may be made up to one day in advance.

Picnic Tip:  Pack with ice or ice packs to keep cold until serving time.

Nutrition Information:

  • Calories 67
  • Total Fat 3g
  • Sodium 73mg
  • Total Carbohydrates 4.1g
  • Protein 7g


Recipe adapted from: Mount Lebanon Elementary School, Pendleton, South Carolina found on USDA's MyPlate Kitchen Recipes.