Rainbow Pad Thai Chicken Wraps


Rainbow Pad Thai Chicken Wraps with Sweet Almond Butter Sauce


1⁄3 cup
plain almond butter
1 tablespoon
Soy Sauce
1 tablespoon
lime juice (fresh squeezed if possible)
1 tablespoon
1⁄2 teaspoon
rice wine vinegar
1⁄2 teaspoon
Sesame Oil
1⁄2 teaspoon
raw honey
3 tablespoons
garlic cloves (minced)
1⁄4 teaspoon
red pepper flakes (optional)
Flatout Original Light Wraps
Chicken Breasts (cooked and shredded)
medium-sized carrots (shredded)
2 cups
diced red cabbage (or sub radicchio)
bell peppers (sliced and cut into small sticks*)
handful of cilantro


*use a combination of yellow, green and/or red bell peppers for more color and fun


• Start off by making your sauce: add all sauce ingredients (almond butter through red pepper flakes) to a bowl and whisk to thoroughly combine. Then set aside.
• Take your cooked and shredded chicken and place in a bowl. Then pour a small amount of your sauce (1/4 – 1/2 cup) over your chicken and toss to coat.
• Next, lay your wraps out on a flat surface and then spread a couple tablespoons of the Sweet Almond Butter Sauce on the inside of each wrap.
• Then divide the remaining ingredients (coated chicken, carrot shreds, radicchio, peppers and cilantro) between the four wraps. Tightly roll up wraps and slice each one in half.
• Use additional sauce for dipping, if desired (a great idea for little ones!)

Yields 4 Wraps