Crispy, saucy chicken veggie roll are best for lunches.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
| Cayenne pepper | ¼ tsp |
| Fresh basil | ½ cup chopped |
| Salt | ½ tsp |
| Fresh spearmint | 3 tbsp |
| Balsamic vinegar | 3 tbsp |
| Canola oil | 4 tbsp |
| Skinless chicken breast, raw | ¾ cup breast, bone and skin removed |
| Raw sprouted kidney beans | 2 cup |
| Carrots, raw | 1 cup grated |
| Cucumber, with peel, raw | 1 ½ cucumber 8-1/4" |
| Sesame seeds, whole, dried | 1 tbsp |
| Peanut butter chunky with salt | ¼ cup |
| Soy sauce made from soy and wheat shoyu | 3 tbsp |
| Ready-to-bake flour tortilla | 4 tortilla approx 12" dia |
| Granulated sugar | 2 tsp |
