Chicken and Mango Rainbow Veggie Wraps

Name: Chicken and Mango Rainbow Veggie Wraps
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; 1/3 cup rotisserie chicken (, shredded); sliced almonds or sesame seeds; chopped green onion

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Servings: 1

Author : Heidi

rainbow veggie wrap

Step 1

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.

Step 2

Fold into a cylinder, cut in half or in pinwheels and serve. Wraps can be made ahead and refrigerated for up to 2 days.

Chicken and Mango Rainbow Veggie Wraps

Servings: 1

Author : Heidi

Ingredients

Instructions

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