Chicken and Mango Rainbow Veggie Wraps

Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time


  • 1 cup Almond Breeze Unsweetened Coconut
  • 3/4 cup smooth almond butter
  • 1/4 cup fish sauce
  • 3 tablespoons minced or grated fresh ginger
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/2 to 1 teaspoon crushed red pepper (to taste)
  • whole wheat wrap/ tortilla or lavash bread
  • Choose an assortment of colorful veggies and or fruits like mango or pineapple and cut into ribbons/spiralize or shred such as:
  • bell peppers of any color
  • red onion
  • carrots
  • spinach
  • cucumbers
  • sprouts
  • leafy lettuce
  • cilantro
  • mint or basil
  • purple cabbage or green cabbage
  • water chestnuts
  • snap peas
  • zucchini
  • broccoli
  • sliced almonds or sesame seeds
  • chopped green onion


  1. 1

    Place your wrap on a flat surface and layer with the veggies, chicken, and herbs.

  2. 2

    Drizzle with a few spoonfuls of the almond sauce and garnish with your favorite bold flavor almonds and green onions.

  3. 3

    Fold into a cylinder, cut in half or in pinwheels and serve. Wraps can be made ahead and refrigerated for up to 2 days.

Made with these products:

Unsweetened Original Almondmilk Coconutmilk Photo

Unsweetened Original Almondmilk Coconutmilk

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Shelf Stable Coconut Unsweetened Original Almondmilk Photo

Shelf Stable Coconut Unsweetened Original Almondmilk

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Courtesy of: Foodiecrush

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