Chicken and Mango Rainbow Veggie Wraps Recipe

Name: Chicken and Mango Rainbow Veggie Wraps
Prep time: 10 min
Total time: 10 min
Yield: 1 wrap
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:; sliced almonds or sesame seeds; chopped green onion

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:
sliced almonds or sesame seeds
chopped green onion

PREP TIME 10m	TOTAL TIME 10m
YIELD 1 wrap

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.

Dinner Lunch