Chicken and Mango Rainbow Veggie Wraps
If you're looking for a lower calorie wrap option, pay attention to the calorie counts when choosing your wrap. The larger wraps can have just as many calories as a two pieces of whole wheat seeded bread but not nearly the protein so beware of hidden factors when you go in with good intentions.
Ingredients
- For the Almond Dipping Sauce
- 1 cup Almond Breeze almondmilk Unsweetened Coconut
- ¾ cup smooth almond butter
- ¼ cup fish sauce
- 3 tablespoons minced or grated fresh ginger
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- ½ to 1 teaspoon crushed red pepper to taste
- For the Wrap
- Whole wheat wrap tortilla or lavash bread
- Choose an assortment of colorful veggies and or fruits like mango or pineapple and cut into ribbons spiralize or shred, such as:
- bell peppers of any color red onion, carrots, spinach, cucumbers, sprouts, leafy lettuce, cilantro, mint or basil, purple cabbage or green cabbage, water chestnuts, snap peas, zucchini, broccoli and more...
- ⅓ cup rotisserie chicken shredded
- sliced almonds or sesame seeds
- chopped green onion
Instructions
- Place your wrap on a flat surface and layer with the veggies, chicken, and herbs. Drizzle with a few spoonfuls of the almond sauce and garnish with the almonds and green onions. Save the rest of the sauce for another day or another recipe idea.
- Fold into a cylinder, cut in half or in pinwheels and serve. Wraps can be made ahead and refrigerated for up to 2 days.