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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
1 pound chicken cutlets, cut into 3/4-inch wide strips
4–5 whole wheat wraps (I used the square versions), cut into 6 strips
1/2 cup deli or brown mustard
1/2 teaspoon Pereg Cumin
1/2 teaspoon ground cayenne pepper
1/4 cup Gefen Parsley Flakes
1 cup Mighty Sesame Tahini paste
3/4 cup warm water
1/4 cup Gefen Lemon Juice
3 cloves garlic or 3 cubes Gefen Frozen Garlic
1 tablespoon sriracha sauce
1/4 teaspoon salt
Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray.
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.
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.
Combine tahini paste, warm water, lemon juice, garlic, sriracha sauce and salt until smooth.
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