A delicious chicken salad combined with sweet oranges and wrapped inside a whole wheat tortilla with fresh greens.
Sunshine Roll-Ups
Ingredients
½ cup finely chopped celery
¼ cup minced onion (any type)
1 ½ Tablespoons mayonnaise
1 teaspoon low-sodium soy sauce
½ teaspoon garlic powder or 2 cloves garlic
¼ teaspoon black pepper
1 cup chopped cooked chicken
⅔ cup mandarin orange segments (canned, drained and rinsed, or fresh)
2 medium (8-inch) whole wheat tortillas
4 medium lettuce leaves, salad greens or microgreens
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- In medium bowl, mix celery, onion, mayonnaise, soy sauce, garlic powder and pepper.
- Gently mix in chicken and orange segments.
- Lay tortilla on clean cutting board or large plate.
- Place 2 lettuce leaves on each tortilla, trimming or moving leaves to keep them inside the tortilla.
- Place ½ the chicken mixture in the middle of the lettuce.
- Roll tortillas into a wrap and cut in half. Repeat with other tortilla, lettuce and rest of chicken mixture.
- Refrigerate leftovers within 2 hours.
Notes
- No oranges? Use halved grapes or diced apples.
- Instead of chicken, try using 1 cup cooked/drained garbanzo beans, or 1 cup of small tofu cubes.
You might also like...
Vegetable and Rice Skillet Meal
Vegetable and Rice Skillet Meal
Warm spices of cumin, turmeric and ginger combined with hearty potatoes and fresh veggies.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Plant Part Salad
Plant Part Salad
Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Veggie and Egg Rice
Veggie and Egg Rice
Enjoy this filling, fresh and healthy recipe that is ready in 30 minutes.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 Cups
Atole
Atole
This version of a traditional Mexican drink made with corn flour is warm and satisfying.
Prepare:
5 minutes
Cook:
30 to 40 minutes
Makes:
2 servings
Mashed Parsnips and Potatoes
Mashed Parsnips and Potatoes
Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Comments
This is a fast, tasty, and healthy recipe. I cooked it as the recipe says for parents of preschoolers. They all liked it and said most of their kids did too. 4 food groups in one great wrap.
We made these over Thanksgiving weekend with leftover turkey - tasty and so easy!
This is one of my family's favorites recipes! It's so tasty and versatile - we love it with chicken and garbanzo beans. We often use spinach instead of lettuce. Recently, we did not have tortillas and so made it as a salad - it was great!
Substituted orange pieces for mandarins and spinach for lettuce. Made 2 full size wraps. Tasty!
I made this recipe for my 3rd graders, and subbed garbanzo beans for the chicken. I thought it would be too strong of a flavor for kids, but they liked it. One problem with the beans is that they rolled out too much, so I'd suggest using larger tortillas and possibly mashing the beans a bit, but the recipe was great. I've made it at home a few times, and my family enjoys it.
I thought the garlic/soy/mayo spread would be too *strong* for a classroom of kids, but they all liked it! (Well, most of them did!). We used the green, spinach tortillas for a St Patrick's Day treat. Very festive and healthy too.