Yield: 4 Hawaiian chicken wraps (3 points per wrap for blue and purple, 5 points per wrap for green)
In a small mixing bowl add the pineapple juice, soy sauce, ketchup, brown sugar, garlic and ginger. Whisk it together.
Spray a heated pan with no-stick cooking spray and add the chicken. Season with salt and pepper. Cook until the chicken is no longer pink in the center.
Remove the chicken from the pan, then add the sauce to the pan.
In a small bowl mix together the cornstarch with 1 tablespoon of water.
Once the sauce starts to simmer, add the cornstarch mixture. Stir continuously until the sauce thickens. Add the chicken back in. Cook for two more minutes.
To assemble the wrap: Lay out a tortilla, add lettuce, chicken, pineapple, red onion and cilantro. Wrap the tortilla like a burrito.