Restaurant Recipes

Dayton's Kauai Chicken Pineapple Wraps

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Yield: 4 servings



  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 cup coconut milk
  • 1 teaspoon minced garlic
  • 1/8 teaspoon Asian chili sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sliced green onions
  • Salt and pepper to taste
  • 1 pound skinless, boneless chicken breasts


  • 4 (10 to 11 inch) spinach tortillas
  • 1 cup Sable and Rosenfeld Bamboo Peanut Sauce*
  • 1 1/2 cups cucumber, halved, seeded, cut crosswise into strips
  • 1 1/2 cups red bell pepper strips
  • 4 ounces bean sprouts
  • 2 cups firmly packed spinach leaves
  • 1 cup fresh pineapple strips
  • Salt and pepper to taste



  1. In a small bowl combine the ginger, coconut milk, garlic. Asian chili sauce, sesame oil, green onions, salt and pepper. Mix well, put chicken breasts in plastic bag, pour marinade over chicken. Close bag and refrigerate for 1 to 4 hours.
  2. Remove chicken from bag, discard marinade. Place chicken on preheated grill and grill for 4 to 5 minutes per side or until no longer pink in the center. (Or broil chicken 4 to 5 minutes per side or until done) Set aside to cool. Slice into strips; set aside.


  1. Warm tortillas in microwave at HIGH power for 10 to 15 seconds or wrap in foil and heat in 350 degrees F oven for 3 to 5 minutes. When tortilla is warm, spread 1/4 cup of the sauce evenly over a tortilla. Layer 1/4 of each of the following over sauce: chicken strips, cucumber, red pepper, bean sprouts, spinach and pineapple in the center of the tortilla. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge (edge closest to you) of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. Repeat for the remaining 3 tortillas. Slice each wrap in half.
  2. Serve immediately or cover and refrigerate up to four hours before serving.


* Peanut sauce purchased in grocery store may be substituted for Bamboo Peanut Sauce.

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