Hawaiian Chicken Wraps
1 cup finely diced pineapple
½ red onion, finely diced
½ cup finely chopped cilantro
Juice of 1 lime
½ teaspoon ground cumin
1 garlic clove, minced
1 teaspoon fine sea salt, divided
1 boneless skinless chicken breast
½ cup prepared barbecue sauce
1 cup shredded romaine lettuce
1 tomato, sliced
- Preheat oven to 375℉.
- In a medium bowl stir together pineapple, onion, cilantro, lime juice, cumin, garlic, and ½ teaspoon salt.
- Lightly oil a baking sheet. Season chicken with remaining ½ teaspoon salt and rub with barbecue sauce. Bake until chicken is cooked through and internal temperature reaches 165℉, 20-25 minutes.
- When cool enough to handle, shred chicken with 2 forks.
- Lay wraps on work surface. Spread lettuce across the center of each wrap. Top with shredded chicken and tomato, pineapple salsa. Roll up and serve.