Jicama Wraps Recipe

• 2 Cucumbers (julienned)
• 2 Carrots (julienned)
• Red cabbage (thinly shaved)
• 1 Red bell pepper (I sliced it super thin with a potato peeler)
• Chive strips (for filling and tying the wraps)
• Cilantro ( to taste)
• 1 Avocado
• Cashews ( crushed and to taste)
• Flaky sea salt (to taste)
• 12 Jicama wraps

Tahini Sriracha Dipping Sauce

• 1/4 cup Tahini (you can do 2 tbsp tahini and 2 tbsp peanut butter and yum)
• 2 tbsp Sriracha (adjust for your heat preference)
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 Orange (squeezed)
• 1 tsp Ginger (grated )
• 2 tsp Sesame oil
• 2 tsp Tamari
• Salt and pepper (to taste)

1. 1

   First, wrap the cucumber in paper towel to remove the excess moisture.

2. 2

   Secondly, add the veggies and chicken to the jicama wraps, squeeze a bit of lime, add flaky sea salt, cilantro and cashews.

3. 3

   Then, wrap tightly and tie with a chive.

4. 4

   Lastly, mix everything for the sauce and top with black sesame seeds. Enjoy!