Rainbow Chicken Crunch Wraps – Recipe by Capri Lilly

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

5

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

For the dressing:

  • 1/4 cup JUSTIN’S® Crunchy Classic Peanut Butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • 2 teaspoon freshly grated ginger
  • 1 teaspoon honey, optional
  • 2-3 tablespoons warm water, to thin dressing

For the wraps:

  • 2 large tortillas (burrito size)
  • 3⁄4 cup shredded carro
  • 3/4 cup shredded red cabbage
  • 2 cups baby spinach
  • 1 red pepper thinly sliced
  • 1⁄4 cup diced fresh cilantro
  • 1⁄4 cup diced green onion
  • 1 pound grilled or baked chicken breast, sliced or diced into pieces

DIRECTIONS

  1. In a small bowl, combine the ingredients for the peanut sauce.
  2. Spread the carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts, and sliced chicken evenly over two large spinach tortillas.
  3. Drizzle half of the dressing over each wrap, then roll them up, tucking in the sides as you go to keep the ingredients inside. Serve with extra peanut sauce for dipping.

This Recipe Serves 5

INGREDIENTS

For the dressing:

  • 1/4 cup JUSTIN’S® Crunchy Classic Peanut Butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • 2 teaspoon freshly grated ginger
  • 1 teaspoon honey, optional
  • 2-3 tablespoons warm water, to thin dressing

For the wraps:

  • 2 large tortillas (burrito size)
  • 3⁄4 cup shredded carro
  • 3/4 cup shredded red cabbage
  • 2 cups baby spinach
  • 1 red pepper thinly sliced
  • 1⁄4 cup diced fresh cilantro
  • 1⁄4 cup diced green onion
  • 1 pound grilled or baked chicken breast, sliced or diced into pieces
DIRECTIONS
  1. In a small bowl, combine the ingredients for the peanut sauce.
  2. Spread the carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts, and sliced chicken evenly over two large spinach tortillas.
  3. Drizzle half of the dressing over each wrap, then roll them up, tucking in the sides as you go to keep the ingredients inside. Serve with extra peanut sauce for dipping.

This Recipe Serves 5

Great Summer Recipes
Vanilla Almond Baked Doughnut Holes in a white bowl with coffee and Justin's peanut butter jar

Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.

Vegan Banoffee Pie

banoffee = bananas + toffee.

It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.

Guilt Free Maple Almond Butter Doughnuts on a cooling tray in a white background with a peanut butter jar

When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.