Hawaiian Hummus Chicken Salad Wrap

The Food Focus feature for March, “Grape Expectations,” is written as an ode to the grape. Kelsey Casselbury, contributing editor, was able to provide you with four, fruitful recipes to use in your operations—but, as we know you’re ever grape-ful for new ideas, enjoy this recipe for Hawaiian Hummus Chicken Salad Wrap. And have a grape time making it!

Servings 100 (5-oz. half sandwich)

Per Serving

270 cal., 12 g fat, 14 g pro., 27 g carb., 4 g fiber, 340 mg sod.

Meal Pattern

1.5-oz.-eq. meat/meat alternate, 1/2 cup vegetable, 1/4 cup fruit, 1/2-oz-eq. whole grains

6 1/4 lbs.
12 1/2 cups
3 3/4 lbs.
12 1/2 cups
12 1/2 cups
12 1/2 cups
25 cups
12 1/2 cups
Chicken, cooked, diced
Pineapple chunks in syrup, drained
Celery, diced
Red onions, large, diced
Almonds, chopped
Red seedless grapes, halved
Flatbread, whole-grain, 3-oz. portions*
Green leaf lettuce
Diced tomatoes

  1. Combine the chicken, pineapple, hummus, celery, red onion, almonds and grapes in a large bowl; mix gently.
  2. Hold in the refrigerator for at least 30 minutes to allow the mixture to set.
  3. Warm the whole-grain flatbreads on a grill or in the oven for 1 minute for flexibility.
  4. To assemble: Layer 1/2 cup lettuce, 1/4 cup tomatoes and 2 ozs. chicken salad mixture on a flatbread. Roll it up and cut in half. One half-sandwich equals one serving.

*Notes: Grecian Delight Traditional Hummus and One Republic Ancient Grain Flatwraps can be used in this recipe. 

Recipe, Photo, Nutritionaland Meal Pattern Analyses: Grecian Delight, www.greciandelight.com

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