½ cup canned pineapple juice
¾ pound boneless, skinless chicken breast, sliced
1 bell pepper, sliced
1 large red onion, sliced
½ cup white mushrooms, sliced
4 whole wheat tortillas
1 cup iceberg lettuce, shredded
1 cup diced tomatoes
½ cup shredded fat-free Cheddar cheese
Try varying the types of vegetables you use in this recipe. Mix in corn, squash, broccoli, peas, or anything else you find interesting.
Pour pineapple juice over chicken strips in a glass dish. Cover and marinate in the refrigerator for 30 minutes.
Drain marinade and broil chicken with peppers, onions, and mushrooms until meat is fully cooked and veggies are tender.
Evenly divide and place all ingredients into tortillas. Top with lettuce, tomatoes, and cheese and roll them up.