Sunshine Roll-Ups

Prep time: 20 minutes
Yield: 4 servings
Serving Size 1 'wrap'
Nutrition Facts: View Label(s)


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
1 teaspoon
soy sauce
1⁄2 teaspoon
garlic powder or 2 cloves garlic
1⁄4 teaspoon
1 large whole wheat tortilla
4 medium lettuce leaves, washed and patted dry


  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.
Last updated: 07/02/15

2 Comments for "Sunshine Roll-Ups"

I thought the garlic/soy/mayo spread would be too *strong* for a classroom of kids, but they all liked it! (Well, most of them did!).  We used the green, spinach tortillas for a St Patrick's Day treat.  Very festive and healthy too.

I made this recipe for my 3rd graders, and subbed garbanzo beans for the chicken. I thought it would be too strong of a flavor for kids, but they liked it. One problem with the beans is that they rolled out too much, so I'd suggest using larger tortillas and possibly mashing the beans a bit, but the recipe was great. I've made it at home a few times, and my family enjoys it.

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