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
Thai Peanut Noodles in a black bowl with a spoonful of peanut butter on the side on a gritty gray background with lime slices

Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.

Almond Butter Poppy Seed Muffins stacked on top with almond flakes on the white background

Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.

 

Spooky Peanut Butter Chocolate Bark cut into random pieces with googly eyes on some with flower paper and confetti decoration

Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.