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Grilled Chicken Satay Wraps

Grab-and-go healthy meals for all occasions.




JUSTIN’S® Classic Almond Butter, half a cup

3 tablespoons of honey

minced 1/2-inch piece of ginger

1 minced garlic clove


Gochujang paste, 1 teaspoon (miso paste works well here too)

14 cup of hot water

Rice wine vinegar, 1/4 cup

toasted sesame oil, two tablespoons

1.5 tablespoons soy sauce


1-tablespoon olive oil

thinly cut chicken breasts, 1 lb (or warm precooked sliced grilled chicken)

1 (9-oz) package of shredded carrot and cabbage mix

3 sliced scallions

cilantro leaves, 1/4 cup


Toasted sesame seeds, 2 teaspoons

1/2 red pepper, thinly sliced

Cut three Persian cucumbers into sticks.

6 whole wheat tortillas (8-inches)



Set aside after combining all the ingredients in a whisk.

In a nonstick skillet, heat the oil over medium-high heat. The chicken breasts are added to the pan with salt and pepper. Cook for 3 minutes on each side or until the internal temperature reaches 165°. Take out of the pan and place aside. Combine the cabbage mixture, scallions, cilantro, sesame seeds, and 1/2 cup of the almond satay sauce in a large bowl. Chicken should be cut into tiny pieces. To assemble the wraps burrito-style, layer the chicken onto the tortilla, top with more sauce, and then add the peppers, cucumbers, and cabbage. Cut in half, then present.