Rainbow Pad Thai Chicken Wraps

Ingredients

1⁄3 cup plain almond butter

1 tablespoon Soy Sauce

1 tablespoon lime juice (fresh squeezed if possible)

1 tablespoon Molasses

1⁄2 teaspoon rice wine vinegar

1⁄2 teaspoon Sesame Oil

1⁄2 teaspoon raw honey

3 tablespoons Water

2 garlic cloves (minced)

1⁄4 teaspoon red pepper flakes (optional)

4 Flatout Original Light Wraps

3 Chicken Breasts (cooked and shredded)

2 medium-sized carrots (shredded)

2 cups diced red cabbage (or sub radicchio)

2 bell peppers (sliced and cut into small sticks*)

handful of cilantro

Instructions

• 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!)