Is it blazing hot where you are? Temps here in Atlanta have been hovering in the 90s and flirting with 100F for weeks. I could not be more over it. Trying to keep cool is nearly impossible. The last thing on my mind lately is firing up the oven. Baking has taken a back burner and meals have become more simple, like these Hawaiian Chicken Wraps.

I always loved wraps and sandwiches but when I was diagnosed with celiac disease in 2007, I got away from eating bread products for a while, opting for a more naturally gluten-free way of eating. This approach helps expedite gut healing. I still prefer the mostly natural gluten-free diet instead of merely substituting all the foods I once ate with gluten-free versions (like bread and wraps). It helped me get my health back and continues to serve me well now, nine years later.

Eating mostly naturally gluten-free foods also changed my food preferences. I never went back to eating sandwiches and such on a regular basis. That’s a great point to keep in mind: Just because the more natural way of eating is more appealing to me doesn’t mean I never enjoy a gluten-free slice of bread or tortilla or cracker. It just means that about 90% of the time, I’m eating lean proteins, fruits and vegetables.

These days, something like these Hawaiian Chicken Wraps seems more like a treat to me. With the heat of summer bearing down on us, they’re a double treat: easy to make and no oven required. I love making this chicken on Sundays, then having leftovers for recipes like this one during the busy work week. You can also use a (gluten-free) rotisserie chicken from your local market. Either way, these wraps will hit the spot for lunch or an easy dinner.

You can watch the video of me making these here.

Hawaiian Chicken Wraps

Ingredients

8 (one-inch wide) spears of fresh pineapple (cut lengthwise from whole pineapple)

1 Tablespoon gluten-free soy sauce (or coconut aminos for soy-free)

2 teaspoons coconut oil, melted

2 teaspoons light brown sugar

¼ teaspoon garlic powder

4 gluten-free tortillas (8-inch diameter)

2 cups baby watercress (sub baby spinach or arugula), loosely packed

1 pound cooked, pulled chicken (rotisserie chicken or leftover chicken works well for this)

1 cup shredded cabbage

½ cup shredded carrot

3 green onions, finely sliced

Directions

Whisk soy sauce, coconut oil, sugar, ginger and garlic powder together in a large shallow dish; add pineapple spears. Toss to coat.

Warm the tortillas in the oven wrapped in foil (400F for 6 minutes), microwave on a microwave safe plate (30 seconds to 1 minute) or in a dry skillet (2 minutes per side).

Divide watercress, chicken, cabbage, and carrots between the 4 tortillas. Top each with 2 pineapple spears. Top with green onions, roll up and serve.

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