A healthy school lunch that kids can make for themselves! These easy chicken wraps are full of fresh vegetables and protein. They make a great light dinner before playing sports, or serve them as a quick meal when you don’t really feel like cooking. Perfect for those busy back-to-school days. Sunflower seed butter makes these tasty wraps safe for school lunches — no nuts! Use Kikkoman® 50% Less Sodium Gluten-Free Tamari Soy Sauce and some gluten-free wraps.
Yield:Serves 2 Prep Time:10 minutes Total Time:10 minutes
¼ cup sunflower seed butter 1 tablespoon Kikkoman® Rice Vinegar 1 tablespoon Kikkoman® Less Sodium Soy Sauce 1 teaspoon Kikkoman® Sesame Oil ½ teaspoon ginger, grated ⅔ cup cooked chicken breast, chopped 2-3 lettuce leaves 2 10-inch flour tortillas ½ cup purple cabbage, shredded ⅓ cup carrots, shredded
Stir together sunflower seed butter, rice vinegar, soy sauce, sesame oil, and ginger in a small bowl until sunflower seed butter is thoroughly combined and smooth. Place chopped chicken in a small mixing bowl and add 2 tablespoons of sauce. Stir to coat.
Place lettuce leaves on the lower half of tortilla and top with ½ of each of the cabbage, carrot and chicken. Fold bottom of tortilla and fold in sides. Roll tortilla away from you tucking in sides as you roll.
Slice in half and serve with remaining sauce for dipping. Repeat with the second tortilla shell.