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In the quest for meals that are both satisfying and nutritious, Crunchy Sesame Chicken Wraps emerge as a standout choice. This delightful recipe combines the flavors of tender, marinated chicken with an array of fresh vegetables, all wrapped in a wholesome tortilla. Not only do these wraps deliver on taste, but they also offer a quick and easy solution for busy weeknight dinners or healthy lunches. The versatility of this dish is one of its most appealing aspects; you can easily swap out ingredients based on seasonal produce or personal preferences, making it a staple in any kitchen.

Better-Than-Takeout School Lunch

Craving a meal that's both delicious and nutritious? Try these Crunchy Sesame Chicken Wraps! Packed with tender marinated chicken and colorful, crisp vegetables, they deliver on flavor while being a quick option for busy weeknights or healthy lunches. With whole wheat tortillas and a savory marinade, this customizable recipe lets you substitute ingredients based on your preferences. Enjoy a satisfying meal that's easy to make and good for you!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup broccoli florets

1 cup snap peas, trimmed

1 red bell pepper, julienned

2 tablespoons sesame oil

2 tablespoons soy sauce (low sodium)

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon minced garlic

1 teaspoon grated ginger

Salt and pepper to taste

4 large whole wheat tortillas

½ cup shredded carrots

½ cup chopped green onions

Sesame seeds for garnish

Instructions
 

Marinate the Chicken:

    In a bowl, combine the diced chicken, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Mix well, ensuring all the chicken is coated. Let it marinate for at least 15 minutes.

      Cook the Chicken:

        Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the marinated chicken along with any leftover marinade. Cook for about 5-7 minutes or until the chicken is cooked through and lightly browned. Season with salt and pepper to taste, then remove from the skillet and set aside.

          Sauté the Vegetables:

            In the same skillet, add the remaining tablespoon of sesame oil. Add the broccoli, snap peas, and red bell pepper. Sauté for 3-4 minutes until they become crisp-tender. Season lightly with salt and pepper.

              Combine Ingredients:

                Add the cooked chicken back into the skillet with the sautéed vegetables. Toss everything together and allow to cook for another 2 minutes to heat through.

                  Assemble the Wraps:

                    Lay the whole wheat tortillas on a flat surface. Spoon a generous amount of the chicken and vegetable mixture onto each tortilla. Top with shredded carrots and chopped green onions.

                      Wrap It Up:

                        Fold in the sides of the tortilla and then roll from the bottom up, creating a secure wrap.

                          Serve:

                            Cut each wrap in half diagonally and sprinkle with sesame seeds for garnish. These can be enjoyed warm or chilled and are perfect for school lunches!

                              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 wraps