Pineapple Chicken Wrap with Caribbean Ranch Dressing

Delicious fruit and veggie-filled wrap with a tasty twist. 

K-12 Crediting: 1/4 cup fruit, 1 oz. grain, 4 oz. meat/meat alternative, 1/2 cup vegetable.

Photo of Pineapple Chicken Wrap with Caribbean Ranch Dressing


2 cups DOLE Chef-Ready Mango Frozen Puree thawed
2 cups bottled ranch dressing
1 lime juiced
20 breaded cooked chicken tenders
2-1/2 cups frozen DOLE Diced Avocado thawed
2-1/2 cups DOLE Pineapple Tidbits drained
1 large red onion diced
1 large red bell pepper cut into short strips
20 Romaine lettuce leaves
10 medium multigrain tortillas


  1. Combine Ranch dressing, mango purée and lime juice in a bowl.
  2. Whisk until ingredients are fully incorporated together. Set aside and chill until use.
  3. Place 2 chicken tenders, 2 leaves Romaine lettuce and 2 oz. each diced avocado, red onion, bell pepper and pineapple tidbits in tortilla.
  4. Drizzle with 2 oz. Caribbean Ranch Dressing.
  5. Fold bottom and sides of tortilla over filling and serve.
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