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The Hawaiian Five-O Wrap

Recipe from: Wrapper's Delight

Wrap things up in Nashville, Tennessee at the Wrappers Delight truck where a Hip-Hop inspired truck has pimped out its menu with ginger-glazed chicken, grilled tilapia in coconut cream and even a peanut butter and banana wrap for all the sweet-toothed shorties out there.

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7 tablespoons Regina red wine vinegar
5 tablespoons salad oil
3 tablespoons ginger, minced
1 teaspoon garlic salt
8 tablespoons pineapple, crushed
3 tablespoons sugar

Blend everything together for 10 min or until well mixed. Store in refrigerator.

6 8-ounce chicken breasts, boneless/skinless
2 romaine lettuce heads, chopped
2 tomatoes, diced
1 yellow onion, diced
8 pineapple slices
6 14-inch flour tortillas (flavored tortillas if preferred)
1 cup Hawaiian Ginger Dressing (above)

Grill chicken breasts until golden in color, then add 1/2 cup of Hawaiian Ginger Dressing over the chicken, and continue to cook, while tearing the chicken apart into smaller pieces.

Once chicken is fully cooked, add cut pineapple slices to the pan. Bring heat to a low simmer and let chicken and pineapples cook in dressing for another 5 min.

Steam or grill tortillas for 10-30sec or until slightly warm and pliable.

On open tortillas, place individual portions of lettuce, tomato and onion. Then add equal portions of grilled chicken and pineapples on top. Pour leftover Hawaiian Ginger Dressing onto wraps while still open.

Tightly fold the wrap up, starting with the sides. Once rolled and whole, slice wrap in half at an angle and present on plate. You can garnish your wraps with parsley, tomato, pineapple slices, and/or additional Hawaiian Ginger dressing.

Yield: 6 wraps