Back to School Chicken Satay Wraps
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
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