Schwartz September 2019

Texas – Skinny Pineapple & Shredded Chicken Salad Wraps

Ben Bartlett, BBQ expert
Serves: 6
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  • 500g cooked chicken breast, shredded
  • 250g fresh pineapple, crushed
  • 50ml Lions Texas BBQ Sauce
  • 30ml non-fat Greek Yoghurt
  • 2 stalks celery, diced
  • 1 carrot, grated
  • 1 red onion, thinly sliced
  • 20g almonds, sliced
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 cos lettuce leaves
  • 6 tortilla wraps


  1. Add all the ingredients except wrap and lettuce into a bowl and combine evenly
  2. Fill each wrap with lettuce leaves and the chicken salad mixture
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