Mandarin-Pineapple-Chicken Wraps

mandarin-top

This dish is adapted from an internet recipe from several years ago.  I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on.  I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.

MANDARIN-PINEAPPLE-CHICKEN WRAPS

  • 4 burrito size wraps
  • 6 oz. cream cheese, divided
  • 2 cups cooked chicken breast, shredded
  • Sesame oil for drizzling
  • 2 green onions, chopped, including green part
  • ½ cup red bell pepper, diced
  • 8 oz. can of pineapple tidbits, drained*
  • 8-10 oz. can of mandarin oranges, drained*
  • ½ cup salted cashews

*Save the drained juice for other uses – too good to throw away.  I always have a jar in the freezer to save bits of drained juice and just mix it together to use in gelatin desserts.
mandarin-place

Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.

mandarin-crch

Add ½ cup of chicken breast, drizzle lightly with sesame oil.  Add ¼ of green onions,
mandarin-onion

bell pepper, pineapple, oranges

mandarin-fruit

and salted cashews.

mandarin-cashew

Fold top and bottom of wrap, roll from one side to make a tight roll.

mandarin-roll

Cover with plastic wrap.  Repeat with remaining three wraps.  Refrigerate for at least 30 minutes.

When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.

4 servings 

mandarin-bot

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

16 thoughts on “Mandarin-Pineapple-Chicken Wraps”

  1. …sounds (and looks) like a perfect lunch! I think I’m gonna give it a try tomorrow after I make a run to the grocery for fixin’s!

    Thanks for sharing the recipe, Lillian! I’m always on the look out for something new to try…

  2. Well, this sounds yummalicious!! I’m making a grocery list right now!
    I like to save the extra juices, too, to use in JellO or over fresh fruit. We think so much alike, Lillian.
    Hugs,
    Rett

  3. That certainly looks good. Ever since I was a little girl, I’ve just been happy to drink the juice drained from any canned fruit! Mama spoiled me. =)

  4. Yum Those look good. I am making spring rolls today. I have so much lettuce from the CSA box that I need to use up. I just got done making the pork and rice filling and will chill it now before I put it together. I enjoy your blog.

  5. I made this today. It was excellent. I did not have all the ingredients so I had to modify it. I substituted pistachios for the cashews and clementines for the mandarin oranges. My husband thought it was very good as well. Next time I will try it with the listed ingredients. Thank you for posting. I love your blog.

  6. Well, YUMMY! What a refreshing (and spring-like) recipe! I do love fruit with chicken and I must try this easy one possibly with left over roasted chicken from the store!

  7. Hi Lillian,

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  8. I used to have an extensive Universal Pottery collection, but parted with a couple patterns a few years ago. I still have a covered bowl with the Chrysanthemum pattern – it may be considered a casserole dish, but these dishes won’t stand too much heat, so I just use it as a bowl. The other patterns I have are Cat Tail, and Woodbine. Aren’t they fun dishes?

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