Sunshine Chicken Roll-Ups


Serving size: 1 wrap

Servings per recipe: 4

These yummy fruity chicken wraps will only take 20 minutes to prepare!

View Nutrition Facts


1 cup cooked, diced chicken

1⁄2 cup finely chopped celery
2⁄3 cup canned, drained mandarin oranges
1⁄4 cup minced onion (green, red, or yellow)
2 Tablespoons mayonnaise
1 teaspoon soy sauce
1⁄2 teaspoon garlic powder or 2 cloves garlic
1⁄4 teaspoon pepper
1 large whole wheat tortilla
4 medium lettuce leaves, washed and patted dry


can opener, measuring cups and spoons, cutting board and sharp knife


  1. In medium bowl, mix chicken, celery, oranges, and onions.
  2. Add mayonnaise, soy sauce, garlic, and pepper. Mix gently until chicken mixture is coated.
  3. Lay tortilla on clean cutting board or large plate. With a knife or clean scissors, cut tortilla into four quarters.
  4. Place 1 lettuce leaf on each tortilla quarter, trimming leaf so it doesn’t hang over edge of tortilla.
  5. Place 1/4 of chicken mixture in the middle of each lettuce leaf.
  6. Roll tortillas up into a cone, with the two straight edges coming together and the curved edge creating the opening of the cone. Eat like a sandwich!
  7. Refrigerate leftovers within 2 hours.


  • No oranges? Use halved grapes or diced apples.
  • Instead of chicken, try using 1 cup cooked/drained garbanzo beans, or 1 cup of small tofu cubes.

More About Celery

How to Select

Choose straight, rigid celery stalks with fresh leaves. Avoid woody or limp stalks. Should smell fresh, not musty.

How to Store

Trim bases. Remove any damaged leaves. Rinse. Refrigerate celery in a plastic bag with some air holes for a week or more.

How to Prepare

Separate stalks. Rinse in cold water. Trim tip of each stalk. Eat raw: Have as snack with dip, spread with peanut butter or cream cheese, chop and add to potato salad, tuna salad, chicken salad, and other cold salads. Eat cooked: Add to stir-fries, stuffing, chicken soup and other soups and stews.