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Chicken Mustard Wheels with Hot Tahini Dipping Sauce


Purim is definitely a fun day, so when it comes to the seudah, I like to serve “fun” dishes. These chicken mustard wheels are just that: a fun and creative way to bring something healthy to the table. They make a really tasty appetizer, side, or even a main dish for the kids. Yield: About 25 wheels


Prepare the Chicken Mustard Wheels

1. Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray.
2. In a small bowl, combine the mustard, cumin, and cayenne pepper. Place the parsley flakes in another small bowl. Dip the chicken cutlet strips into the mustard mixture to coat, and then into the parsley flakes.
3. Place a chicken strip on top of each strip of wrap and roll up into a pinwheel shape. Place on baking sheet standing up (so chicken is exposed). Bake for 15 to 20 minutes or until crisp.


If the wheels do not stand up on the baking sheet, lay them on their sides to bake. Just make sure to turn them halfway through so that they get crisp on both sides.

Prepare the Dipping Sauce

1. Combine tahini paste, warm water, lemon juice, garlic, sriracha sauce and salt until smooth.