Hawaiian Chicken Wraps

Grill up some paradise with these Hawaiian BBQ Chicken wraps. Packed with sweet pineapple, crunchy lettuce, and fresh peppers, they're an island-inspired wrap overflowing with tender chicken marinated Hawaiian-style for a tropical fruity twist. Serve up a taste of aloha tonight.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 8

    Mission Carb Balance Soft Taco Flour Tortillas, warmed
  • 1 ½

    lbs. Chicken breasts, boneless and skinless
  • ½

    tsp. Sea Salt
  • ½

    tsp. Pepper
  • 1

    cup Barbecue sauce, divided
  • ¾

    cup Lettuce, shredded
  • ¾

    cup Pineapple, diced
  • ¾

    cup Red pepper, diced
  • 1

    Jalapeño pepper, seeded and diced (optional)
  • 2

    tbsp. Cilantro, finely chopped


  • Step 1

    Preheat grill to medium heat; grease grate well. Season chicken with sea salt and pepper.

  • Step 2

    Grill chicken for 2 to 3 minutes per side or until grill marked. Reserve half of the barbecue sauce; set aside. Brush remaining sauce over chicken; grill, turning once, for 5 to 7 minutes or until lightly charred and internal temperature reads 165°F on thermometer. Let stand for 5 minutes; dice and set aside.

  • Step 3

    Warm tortillas according to package directions.

  • Step 4

    Spread remaining barbecue sauce on each tortilla. Arrange chicken evenly down along center of each tortilla, leaving 1-inch border at either end. Top with lettuce, pineapple, red pepper, jalapeños (optional) and cilantro. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.

  • Tip

    Use low-carb sugar-free barbecue sauce if preferred. Omit jalapeños for a milder take.

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