5 from 15 votes
Chicken and Mango Rainbow Veggie Wraps
These colorful wraps layer shredded rotisserie chicken with spiralized vegetables and mango ribbons in a whole wheat tortilla, then drizzle with an almond dipping sauce that combines almond milk, almond butter, soy, fish sauce, and spices. The wraps offer a fresh and crisp texture contrast with a nutty, tangy flavor. They can be served as light lunches or snacks, with an appealing combination of sweet fruit, crunchy veggies, and savory chicken.
Servings:
1
wrap
Cuisine:
Asian
Ingredients
- For the Almond Dipping Sauce
- 1 cup almond milk Almond Breeze brand, unsweetened, coconut
- ¾ cup almond butter smooth
- ¼ cup fish sauce
- 3 tablespoons fresh ginger minced or grated
- 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
- vegetables spiralize or shred, such as:, assortment, colorful, such as mango or pineapple, cut into ribbons
- Fruit spiralize or shred, such as:, assortment, colorful, such as mango or pineapple, cut into ribbons
- bell pepper red onion, carrots, spinach, cucumbers, sprouts, leafy lettuce, cilantro, mint or basil, purple cabbage or green cabbage, water chestnuts, snap peas, zucchini, broccoli and more, any color
- ⅓ cup rotisserie chicken , shredded
- almond sliced almonds
- sesame seeds sliced almonds
- green onion chopped
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.
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