Ingredients
1/2 c. JUSTIN’S® Classic Almond Butter
3 tbsp. honey
1/2 inch piece of ginger, minced
1 clove garlic, minced
1 tsp. gochujang paste (miso paste works well here too)
1/4 c. hot water
1/4 c. rice wine vinegar
2 tbsp. toasted sesame oil
1 1/2 tbsp. soy sauce
1 tbsp. olive oil
1 lb. thin-sliced chicken breasts (or warm precooked sliced grilled chicken)
1 (9-oz.) bag mixed shredded cabbage and carrot
3 scallions, sliced
1/4 c. cilantro leaves
2 tsp. toasted sesame seeds
1/2 red pepper, cut into thin strips
3 Persian cucumbers, cut into sticks
6 (8-in.) whole wheat tortillas
Preparation
Step 1Whisk all of the ingredients together and set aside.
Step 1Heat oil in a non-stick skillet over med-high heat. Salt and pepper the chicken breasts and add to the pan. Cook 3 minutes a side or until they reach an internal temp of 165º. Remove from pan and set aside. Step 2In a large bowl toss cabbage mix, scallions, cilantro, and sesame seeds together with ½ cup of the almond satay sauce. Slice the chicken into thin strips. Layer the chicken onto the tortilla, add more sauce, the peppers, cucumbers, and cabbage to assemble the wraps burrito style. Slice in half and serve.
