Food

Back-to-School Chicken Satay Wraps

Got a kid who is sick of bland school lunches? Leave ham-and-cheese sandwiches on white bread behind and give this midday meal the makeover it deserves with these Chicken Satay Wraps. Thin-sliced chicken and veggies are wrapped up in a hearty whole-wheat tortilla, and then it’s all drizzled with a sweet, spicy, nutty sauce made with JUSTIN’S® Classic Almond Butter, honey, and gochujang. (Tip: To avoid a soggy tortilla, pack the sauce in a little container on the side so it can be drizzled just before eating.) Your little one’s lunch is about to be the talk of the cafeteria. 

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Yields:

6

Prep Time:

0

hours

15

mins

Total Time:

0

hours

25

mins

For the Sauce

1/2


inch piece of ginger, minced

1
tsp.

gochujang paste (miso paste works well here too)

2
tbsp.

toasted sesame oil

For the Wraps

1
lb.

thin-sliced chicken breasts (or warm precooked sliced grilled chicken)

1


(9-oz.) bag mixed shredded cabbage and carrot

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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Make the Sauce

  1. Whisk all of the ingredients together and set aside.

Make the Wraps

  1. Heat 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. 
  2. In 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.

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