📌 Get the full recipe: https://www.homemadecooking.com/class/chicken-tahini-wraps-and-apple-dippers
✨ Sponsored by Mighty Sesame: https://mightysesameco.com/
📅 LIVE on YouTube: 09/18/25 at 4PM PT / 7PM ET
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Back to School!
Tahini lovers, this one’s for you. In this quick and flavorful class, we’ll make creamy
tahini chicken wraps packed with crunchy veggies — perfect for lunchboxes,
work-from-home meals, or after-school bites. Then we’ll mix up a maple-tahini
yogurt dip that’s great with crisp apples or anything that needs a little sweet-salty
snack upgrade. Easy to prep, easy to pack, and loaded with flavor.
📣 Cook along live, ask questions in real time, and get inspired!
Heat. Heat. N. [Music] Hello and welcome to Homemade everybody. I’m so happy to see you. We are live on YouTube. So, if you’re watching us right now, you’re hanging out on YouTube with us. I love it. Give the homemade channel a little bit of love, like us, subscribe. Um, and then you get updates all the time whenever our classes are happening on when you’re on YouTube, which is pretty cool, right? I’m so glad you’re here. I’m Bonnie. I’m going to be your chef today in the land of Tahini world. I’m super excited to be exploring this uh tahini with you. So, we’re going to talk about that in a couple minutes. Our chef in the chat today is Remy. What’s up, Remy? What’s up? Hi, everybody. Happy to be here. Hooray. Remy’s going to be watching the chat with you today. So, um, if you have any questions as we’re going along, just throw them in there. I hear a rumor that there might be some kind of polling going on in the chat, which I think is going to be interesting. I can’t wait to hear about that. Um, today we’re partnering up with Mighty Sesame, the Mighty Sesame Company. I am super excited about this. This is my first exposure to this product and I think it’s super cool. It’s delicious. It’s super easy to use and it allows us to do some really, really fun stuff. Um, we’re going to do a tahini chicken wrap. We’re going to do a maple tahini yogurt dip. And both of these things that we’re making today are really easy to prep. They’re easy to pack. They’re loaded with flavor. They’re loaded with nutrients and wonderful textures. So, uh, I don’t know about you guys, but it’s back to school where I am. And so, this is really good for back to school. And that means back to school for the kids. That means back to school for when you want to have a nice lunch for yourself, like all things. So, that’s what we’re going to work on today. Okay. Any questions? Like I said, throw them in the chat. Remy will give them to me and I will give them back to you. And if you just want to say hi and tell me about all the awesome stuff you’ve been making, I love hearing that, too. So, have at it. All right. So, tahini lovers, this one is for you. We’re going to use this um mighty sesame uh tahini. It’s going to bring this sort of nutty depth to a savory chicken wrap. And then we’re also going to do this sweet and salty dip. Um and like I said, very very kid-friendly. So, you can do like a creamy chicken salad. You can have colorful crunchy veggies and a fun dip with apples and it’s just going to make your snack feel like a treat, which is wonderful. All right, quick and easy to assemble. Great for busy families. So, let’s get into the actual item that I’m going to showcase today. This is um the Mighty Sesame tahini. I love Mighty Sesame. Like, it’s such a great phrase for a company. Super cool. And these are awesome. These are the three different tahinis that we’re going to use today. These are cool because um they’re shelf stable. So, even after you open them, you can keep them in your cabinet. Um, which is great. They’re really easy to use because you can squeeze them out of these little bottles, right? And these three different um flavors have some variation. So, let me I’m just going to show you what they are. So, the first one I’m going to talk about is um this regular one, which means it’s got the sesame seeds already peeled. So, this might be the tahini that you’re really used to. It’s going to be lighter in color um and have a really nice texture. So shake, make sure you always shake it up because the oils in the um tah in the sesame seeds will separate out. So shake it up so it’s really well combined. This is super cool because there’s nothing in this but uh sesame seeds. So let’s just put it out here so you can kind of get a look at it. So that’s this one, right? Next up, I’m going to show you a whole seed one. So this means that the holes are still intact. So this one’s going to be a little denser, a little thicker, a little bit nuttier. This is really nice for marinades um and things like that. So, you see that difference? So, that’s that guy. And then this last one, this one is actually going to have uh two ingredients. I think it’s going to have sesame seeds and it’s going to have haresa. There’s a little bit of salt in the haresa, of course. So, here’s this guy. A little bit different. All right. So, those are your three ingredients that we’re going to use today. Um I’m probably only going to end up using the haresa and the light one. Although, we could mix them up, too. I don’t What do you think, Remy? Maybe maybe a little mix. Um, but these are your three guys. So, the textures are fairly similar. Really nice to just be able to shake them up and then squeeze them out. And then you can just give it a little taste, which I really recommend just to see what the differences are going to be. Right. Right. Very traditional sesame flavor, really extra lush, deep sesame flavor, and a little bit spicy sesame flavor. All right, let me go wash my hands and then let’s get into making some dishes out of these. And if you have any questions, too, while we’re doing this, throw them in there so I can find out what’s going on with you. I think I have a question for you. What are you making for lunch? We’re getting to that time of year. All of a sudden, you have to figure out lunches for kids. You have to figure out lunch for yourself, right? So, what are you out there making for your lunches? Throw it in the chat. Let me know because I would really love to hear what you’re cooking out there. What are you cooking, Remy? What am I cooking? Yeah, what are you cooking? Oh. Oh, I’m on the spot. Let me think. Um, I’ll get back to you. Okay. Yeah, when you’re not here eating lunch at home. Okay. Very good. All right. So, um, how about this? Uh, oh, I will say we had a great conversation here when we were setting up and we have this awesome culinary director. Her name is Meg and she’s amazing. And she said, “Because the thing about packing lunch is you have to make something you actually want to eat. words to live by. So, let’s make something you actually want to eat. Okay. So, I’m going to start with the wraps. So, I just have a bowl here. I’m going to throw in some of the tahini. I’m going to use haresa for this. It’s not super super spicy. You could add more spice if you want to. If you don’t want it to be quite as spicy, mix your hares so you’re not doing all the m mix your tahini so you’re not doing all haresa. I think it’s a perfect amount of spice, but when you taste it, you’ll know. So, you know, always taste your ingredients before you use them. So, um, if you’re not sure what a, uh, quarter cup is, you can measure it into a quarter cup. I’m just going to do it straight in here. It’s so easy to do. Look at that. Boom. I love it. I’m just so obsessed with this squeeze. That was amazing. No knife into a jar that you have to stir. Just straight because life is short. Yes. All right. Um, I’m going to add in a tablespoon of uh, mayonnaise. That’s just going to lush it up a little bit. make it give it a nice tang, make it a little bit um give it a little more body, which is great. I’m gonna add a little bit of Dijon mustard. This is a teaspoon. And you have all these recipes probably in front of you. Maybe some of you already made this. Um but that gives us a little bite. And you know, these are measurements that we did when we tested the recipe. Taste it for sure. See how it is. If you want to add some things to lush it up a little bit, by all means. I’m going to do a little pinch of salt. Maybe if you’re a measuring type person, maybe like an eighth of a teaspoon to 1/4 teaspoon. You don’t need a ton. The haresa one does have a little dash of salt in it. So that’s another reason to taste as you go. I’m going to take a garlic clove and just kind of pop off the skin here. And I’m going to I’m going to grate it. You could finely chop it if you don’t have a grater, but you know, get get yourself a microplane. Make your life a little easier. Okay. So, when you do one of these, take this. You don’t have to make sound effects, but I have to say, I’m a sound effect girl in the kitchen. I am always making sound effects when I cook. I don’t know why. All right. So, you’re like, “Oh, no. Where’s the garlic? Oh, there’s the garlic.” Right. And that’s nice because it’s just really, really fine. So, it’s just going to infuse right into that beautiful Okay. So, let’s see. I’ve got uh the haresa tahini in here. I have a little bit of salt. I have a little bit of mayonnaise, a little bit of uh dijon mustard, some garlic. All right. So, just get that nicely combined. Um depending, you know, if it’s really thick and you want to thin it down, you can add a little bit of hot water or really, you know, warm tap water basically. Um this one’s looking pretty good. I might add No, I don’t think so. I don’t think it’s going to need a splash. You know what I’m going to add instead? I’m going to add a little bit of lemon. Can give your lemon a little roll to get make sure it’s easy to juice. And you know, lemon you’re going to do cut side down. Boom. And that should probably be enough. I’m only going to put maybe a teaspoon or so in there. Just a teaspoon and a half to taste. And then I’ll come back in and see how I feel. And if at any point you’re feeling like you’re it’s not combining super well for you, you can always just switch off to a whisk to get it really well combined. You don’t want anybody to get like a big mouthful of garlic because you didn’t combine it well, right? And remember, there’s going to be a little bit of moisture in the chicken that I’m going to add to this. So, it doesn’t have to be um super super liquidy. Because of the oil in there though, when you add the lemon juice, it can seize up just a little bit. So, I’m just going to give it a taste and see. Yep. Little more lemon. Oh my gosh, it’s so good. Holy moly, the haresa is amazing. All right. So, we’ll add a little bit of water just to thin it down a scoch. All right. Is anybody talking about what they’re eating out there? They sure are. I mean, we’ve got some classics like a chicken salad with fruit. Um Lois says she makes uh fish tacos with a pineapple salsa. She’s addicted. Oh my gosh. Yeah. I love that. Did Did you say addicted? Yeah. Oh. You got to watch out for those fish tacos. Yeah. So good. Okay. And it’s so funny you caught me off guard because I’m realizing I do not pack lunch very much because I work here because you’re here and we do so many photo shoots and recipe testing that I’m just constantly eating things here. So I’m lucky. Um I am going to put out a little poll. I’m curious. Are we packing lunch? Are we buying lunch? Do we wish someone packed our lunch? So I’m going to put that in right now for sure. Okay. So, if you check this out, I just want you to see, um, it’s really smooth. Now, it you’ll notice it might seize up a little bit when you add the lemon juice because of the lush sesame oil that’s in there. So, you can add some warm water and it’ll just turn into this beautiful spreadable paste. So, make sure you have a little warm water on standby um out of your tap is perfectly fine. But, that’s about the texture that I want to get to. I don’t want it to be like pouring out of the wrap when I have it. And by the way, for our salad people out there, you can totally skip the wrap when you make this. Of course, you are welcome to just have um this tossed with the chicken put on top of a bed of greens. So nice. You can thin down a portion of this and toss the greens in it, too, which is really lovely. Or just keep the greens really simple and do some lemon juice, um olive oil, salt, really simple. Okay, so I have a couple cups of shredded chicken here. This um can be rotisserie chicken that you pick up at the grocery store. This can be leftover chicken that you roasted for your Sunday dinner. You know, whatever you’ve got is totally fine. It can be thighs. It can be breast. Whatever you want. Nothing nothing uh to worry about there. And I’m just going to toss them all in. And then just combine it. Right. You can use your hands for this if you want. I rather use a spatula because you’re going to get this pretty well coated. Um, you can also make a bigger batch of the sauce if you want and have a little on the side for dipping. That’s a nice way to go, too. I like it all in the sandwich for a lunch because I’m all I already know I’m going to do the dipping sauce for the apples that I need to have a little container for to send off to school. So, I’m going to put it all in here. But, it’s nice to save, too. And it’s a nice little dip to have in the house as an alternate to other things you might do. I mean, we’ve all had hummus a million times and it’s great, but it’s really fun to uh have a little something you can dip dip something into, right? Like this is good with pretzels or veggies or whatever. Okay, so there it is. That’s my finished dish. Uh and so let me um let me do a little vegetables and then we can throw one of these wraps together and you can see that whole thing happen. And then after we do that, we’ll make a little beautiful sauce for the apples. Okay. So, I’ve got some good veggies here. I’ve got a carrot. I’ve got cucumber. I have some avocado. And I have a a red bell pepper. So, all of these are going to be great. Um, pick your veggies. Whatever you’ve got, what’s coming out of the garden, what do you have a lot leftover of? You know, it like it’s all going to be good. So, whatever flavors you want to put into your dish would be delightful. All right. So, you can certainly break out your food processor and like shred carrots through the little attachment or just poke pull out your box grater and you’re just going to come right down on the side. This is actually a great way to add vegetables to a salad, too, right? just grate just quickly grate a carrot and it’s so nice and then you end up with like all this cool grated carrot, right? And grated carrot will keep for a day. So grate a bunch if you want and then just start throwing it into sandwiches, salads, wherever you get that extra little bit of sweetness. That’s a nice option. Okay. Um let’s do a bell pepper. So for your bell pepper, you can do this a couple ways. You can slice it right in half or you can cut the sides off. I’m a slice in half kind of girl. And once you do that, you’re just going to pop out that seed pod that’s right there with your thumb. Just get in there and pop that out and then bang off the rest of the seeds. And you should be pretty close to seedless at that point. The white pathy part is a little bit bitter. So if you want to pull it out, by all means, pull it out. If you’re like, I like the bitter, leave it in. And then for this guy, you know, you just draw straight down. And if you have a big piece like that that’s a little chunky, you can just do this. And then I save these and I just chomp on them. But you want like really nice thin strips. And the reason you want a really nice thin strip is you are going to be rolling this into a tortilla if you’re not just throwing this on a salad, on a bed of greens or something. So, you definitely want to make sure you have something nice and thin so that when you roll it, it doesn’t poke through or make it bulky. So, same thing again. When you have that piffy part, that’s just chef snack right there. And, um, I usually do a a big chunk of these veggies, too. So they’re just it’s great to have them in the house when you need a quick snack so you don’t have to do anything. They’re not going to hold up for days and days and days, but they’re going to be fine for a day. So do them when you have time, like you know, the night before you’re making you’re assembling lunch or something and they’ll be ready to go. So there you got some nice peppers and we’ll do some cucumbers. So cucumber, this is um an English or a hot house cucumber. These are great because the skins are totally edible. So, I never have to um peel off any of the skin, which I love because a lot of the nutrients are in the skin. So, I don’t want to be peeling off all the nutrients. Um you can take the seeds out of an English cucumber if you would like. For this, I don’t mind that little bit of moisture from the seeds, but if you want to take them out, you’re just going to slice it in half and scoop them out with a spoon. I’m just going to do like, you know, really thin little slices. And they need to be thin enough again to actually wrap. This is really quick on a mandolin. So, if you have a mandolin, knock it out with your mandolin. If you don’t, don’t worry about it. You got the knife skills. You got those mad skills, right? Real simple. Okay. All right. And then the last thing that you can’t prep ahead of time is your avocado because it will be brown and sad. And you do not want a brown and sad avocado in your life. So, for an avocado, um, if there’s a little stem, get it out of your way. Um, you’re not going to go into your hand, right? You’re just going to gently cut into the avocado like this. And then just work the avocado around the knife. Okay. And then once you do that, just turn it. And then it should open right up, which is great. And that seed needs to come out. So you take your knife and not in your hand because you don’t want to ever have a knife going into your hand on a surface. You just come down and then you just give it a little turn. And then there it is. Now, you’re also not going to grab it like this and pull it because if you do, your hand can bounce back and you can cut yourself. So, come behind it and then just give it a little pinch and it should just pop right off. And then you can stick toothpicks in this and put it in a little little jar with water and grow your tomato plant. So cute. All right. All right. And for your avocado, if you um are going to be assembling a lot of these, you can toss your avocado in a little bit of um lemon juice so that you don’t have uh brown avocado, lemon or lime, whatever you got. But I just peel off this part, right? And then I’m just going to give it a little just nice little thin slices. again, it’s going to become um quite lovely in the wrap, right? And if it won’t peel on you, like it’s giving you a hard time, um you can also get a spoon and just scoop it out with a spoon. I’m always really committed to just peeling it off because I don’t like to lose anything to the skin. But if it’s fussy like this one is, consider the spoon. There we go. Okay. Same thing. And if there’s any little spots you don’t like the look of, just cut them off. All right. So, there we go. So, pretty fast to assemble your veggies for this dish. So, you’re not going to spend a bunch of time doing any of this, which is great. This is totally something you could do in the morning. You know, you got the oatmeal on the stove or whatever is for breakfast happening and you knock this out real fast. Throw it in a lunch box and away they go. All right, let’s put one together so we can see the whole thing. Oh, yeah. I also have a little bit of spinach, too. I forgot about that. So, the spinach is really nice way to add a bit of extra flavor and nice nutrients. You can sort of think of this as like a salad in a wrap, which is great because all it’s it’s got so many veggies in it. And all of these veggies are going to get infused with this beautiful haresa tahini flavor. Just magic. So, you can do a couple things with these. You can just lay them in the sandwich. If you want to get all sassy because you’re knocking out your knife skills and you love making beautiful things, you can do a little chifonade. Don’t you like to say chifonade? Chiffonade. like chiffon, like a ribbon cut. So, you can take all these like that. If you want, you can even roll them up and then you can basically shred it. And the nice thing about this is nobody has to bite through any tough bits because you’ve already cut through. So, this is a really nice way to do that. Oh, I love that tip, Bonnie. I’ve never thought about doing that. Oh, yeah. It’s great. It’s And so, you’re still getting it. It’s all there, but you’re not trying to like you’re not like pulling a whole leaf of something out of your mouth when you bite into something, which is kind of nice. Yeah, I like that. I also love just from viewing over here just like kind of the rainbow of veggie colors right now. I’m like, “Yeah, I’m going to feel amazing after eating this.” It’s Yeah, it’s so pretty. And you’re just going to feel like, you know, a leader. All right, there we go. All right. So, see, shifle nods. All right. Um, so tortillas can be whatever you want. There’s lots of um gluten-free tortilla options if you’re trying to go gluten-free for any reason. Um, there are um really interesting ones made out of like all kinds of different grains and there’s even like ones made with egg. There’s all kinds of stuff. So, just pick whatever one makes sense for you. I have um pretty traditional um spinach ones. These are flour tortillas, but again, just use what makes sense for you guys. And then what I’m going to do is put it together. So, um I don’t want the tortilla to get soggy while it’s out all day, uh you know, sitting in the lunchbox. And so, I’m going to put some other ingredients in first. So, get in some of this. And you know, all of your good, beautiful things are going to lay in there. And you get to decide how much of everything that you want too, right? Like maybe you’re really into super crunch and so you’re gonna add lot like lots of crunchy stuff. Maybe you want it really creamy, so you’re going to add a bit more um avocado. Maybe you want it a little sweet, so you’re going going to bump up your carrots. Right? So you can see this is like a salad in a tortilla, right? All right. And then you’re just going to add in your beautifully seasoned chicken. And again, it’s up to you how much you want to add. You want a little, you want a lot, go for it. Whatever is a good fit for whomever you’re making this for. You might be making it for you, you might be making it for your partner, you might be making it for one of your kiddos. It might be your turn to bring lunch to the office. So about like that. That’s probably about a quarter cup or so of the chicken mixture. And again, you could even take the greens and toss them in with the rest of the chicken. That would be perfectly lovely, too. All right. All right. Let’s see your wrapping. Burrito folding 101. Yeah, I feel like there’s a there’s as many ways to wrap a burrito as people who wrap a burrito. So, um I’ll show you how I do it and you can tell me how you do it. All right. So, for me, I do the sides and then I roll. So, I’m going to do one side, one side, and then a trick I I love, which is the one you’re going to use when you’re when you’re making sushi or whatever, is you kind of go a little bit, you almost go past the filling a little as you start to roll. So, I’m getting it going here. I made it really thick. And I’m just going to try to go past it. And so, there’s my roll. And my tortilla got a teeny bit dry, but that’s okay. It’s going to soften up as it rests. I feel like I will never learn to put less in the wrap. I’m always going to put like if I’m making sushi, if I’m making a burrito, if I’m making a wrap, I’m always over Well, this I mean, usually I say less is more, but in this case, I don’t want less. So, I’m okay with a little bit of a mess. Totally. Um, I’m going to wrap it up in some parchment paper. The parchment, the size that I’m using is this is like a half sheet. So, if you buy parchment by the sheet, you know, you’re going to cut it in half. You can buy flat sheets like this. You can also buy it on a roll, whatever makes sense and fits in your house because if you buy the whole sheet thing, you got to find a place to put that thing. All right, so um you’re going to basically do this the same way. So just give it a little tuck on either side, right? And then you’re just going to give it a roll. And what’s nice about this is it’s really easy to transport. So now I have a beautiful little burrito ready to go. And this can go into somebody’s lunchbox. Or you can even just pop it like that into your fridge. And then when you’re ready to eat, then you can slice it and serve it. If you’re sending it with a kiddo, you probably only need to do half. Or maybe you just want to cut it for them so it’s not so it’s easier for them to eat. So we’ll do that right before we serve it. I’m going to set it aside and let it just kind of soften a little bit. Okay. All right. How we doing? Are you salivating yet? I can’t wait to eat that burrito. I know. I’m really excited. I am, too. I’m excited. All right. But wait, there’s more. We got to make dessert. Lunch dessert, right? We need a little bit of lunch dessert. We love lunch dessert. I know. I love dessert for lunch. In fact, we should be doing lunch dessert more and this is the perfect I often eat my lunch dessert before I eat my lunch. That’s just, you know, a thing. Okay, so lunch dessert today is going to be this beautiful like apple dipper because anytime you say dipper, it’s really extra inviting, I feel like. Okay, so what I have here is I got some Greek yogurt. Um I like the Greek. It’s a little bit thicker. You can use a regular French style if you want. It does it’s not a huge deal. Um but I do like that extra thickness that you’re going to get from Greek yogurt. I am going to add in some um maple syrup. And I love maple syrup because it’s just a delicious sweetener. This is about a/4 cup of syrup. So, it’s a it’s a cup to a quarter. So, it’s a fair amount of sweetness. This is definitely a a more derty sweet thing. Um yeah, and it’s supposed to be a dip, so it is going to be a little bit on the thinner side. And then I’m going to add in about a half cup of um tahini. I’m going to use the original one. This is the one that has the peeled sesame seeds in it. So it’s a little bit lighter. It’s not quite as um how do I describe it? It ju it has a beautiful sesame flavor, but it’s a little bit of a lighter flavor as opposed to the whole seed one because this one’s really really lush and very like in-your-face sesame in a great way. I love this for marinades. I love it with you know chicken and fish and things like that. I like this one a little more if I’m going to make something sweet. So, you decide. If you’re like, “Yeah, yeah, whatever. I want the whole one.” Then go for it. I’m going to use this one today. And like I said, I’m going to do about a half cup. So, that’s a fair amount. So, you’re going to make a big batch of this. And because it’ll hold up in your fridge for a while. Feel the power of squeezing. So cool. Did you see that? Bam. Done. So amazing. All right. So, now I got these good, yummy flavors. And you’ll notice, too, it kind of thickened up a little bit when I added that that sesame paste, right? That tahini, which is great. I’m going to add a bit of cinnamon. You know what I love about cinnamon is when you put cinnamon into something, it ends up tasting sweeter than it actually is. So, I love sneaking cinnamon into things um to enhance a sweet flavor or even to suggest a sweetness if I didn’t end up adding any sweetness because you can decide what you want to do with that. If you want to use less maple syrup or none at all, you can do that. Totally fine. Okay, so that’s in there. And then I want to add a little bit of orange. Just a bit of juice. Um another sort of flavor to play off the tahini. um to play off the sesame. You can zest this if you want and add a little zest in there. My zestester is now very garlicky, so I’m going to pass on the zesting. No zesting for Bonnie. I know it’s not easy, but this is my only one and it’s very deliciously gar. Just so everyone knows, every time Bonnie comes to class and there’s a recipe, she’s like, “We have to zest. We have to zest. Why aren’t we zesting? Why aren’t we zesting?” I know. I feel bad. I’m sorry. I apologize. I’ll zest you later. All right. All right. So, I’m just going to take a bit of um orange. This is a navel, so it doesn’t have any seeds in it. So, feel free to just juice it yourself. It’s just going to add a little extra sweetness from an orange instead of from, you know, like adding a bunch of sugar. Oh, the texture is perfect. And it has this I don’t know if you can tell, but it has this like really beautiful color to it. It’s a little hard on our camera to see, but has these lovely little flexcks of um from the from the sesame. It’s just gorgeous. And I’m just going to give it a little taste and make sure I like it in case I have to add anything. M. Oh, it’s good. But it doesn’t have enough sesame in it. It needs more sesame. Go. You are so mighty. Oh, sesame one. Chef, how long do you think this will last in the fridge? Well, you got yogurt in there, so you got an active ingredient. I would say it’ll hold up for about 3 days in the fridge. Okay, awesome. Um, Elizabeth also is now Okay, think about this. ABC. Always be zesting. Be zesting. Oh, I love you, Elizabeth. Yes, I’m really sorry about that. I didn’t pull out two zesters. So, here I am with a sad unzed orange. So, wrong. I promise I will zest this into something after we’re done with the show. I promise. Okay. So, it needed a little balance because it was a little bit on the sweet side. So, I did add a bit more uh sesame. I probably took it up to I don’t know. I’m going to say 3/4 of a cup at the most. And I added a little pinch of salt, too. Um, that’s not I don’t think in your recipe, but whenever I feel like something’s missing or I’m not quite getting all the flavors that I want or like the flavors are mashing together and I’m not getting that nice distinction from them, I add a little pinch of salt and then I see where I end up. So, one more taste. Yep, it is singing now. Okay. Very good. All right. So, that is my dip. Um, pop that into a container, stick it in your fridge. You can even pre-portion it into whatever your stuff is that you send to school or take with you to the office or wherever you need it. And then just pull one and go. They’re great. Okay, apples. These are Fiji’s uh or Fuji Fuji Fuji Fuji Fiji. The island of Fiji and the Fuji apple. Okay, so these are Fuji’s and they are really nice because they’re sweet and sour kind of. They’re They’re not so sour as a Granny Smith, but they’re not super in-your-face sweet. So, I like that balance because I have a nice balanced dip, so I want to keep that going. If your dip was on the sweeter side, maybe you pick a more sour apple. So, you decide what’s going to work. It’s your kitchen. It’s your lunch. All right. Um, I want to cut these into slices. And let me just show you how I generally cut apples because I can’t stand trying to run a core in there. It’s really hard to get the center and I always miss it anyway and then it’s a mess. So, what I do is I find the center. So, if you shoot straight down, you can see the center of my apple. I got my little stem right there. And then I’m going to come in on the side. I’m going to eyeball it. And then I’m just going to come straight down and pop that off. Okay. Now, I’m going to make this flat. And now I’m going to come in and I’m going to cut again. And I’m going to flip it. And I’m going to cut again. And I’m going to flip it. And I’m going to cut again. So now I have this core and I totally just chew on that when I’m home as I’m my little chef’s snack. And I have all this stuff and it’s done. The core is gone. And so then you can cut these into whatever sizes you like. So usually when I do this I I depending like let’s say you’re making um some great tartatan nice big chunky apple. You’ll get like eight pieces out of it. Maybe this is for something where you want it a little thinner. You’re going to get maybe 16. So you decide how you want to cut it at this point, but now everything is really easy to cut and you don’t have to deal with the core. So for these for slices for like a kids lunch or something or even just for me, I’ll probably cut the this in half. So about like that seems like a good chunk, right? Enough that I can pick it up and hold on to it. And then for this guy, let’s do like I don’t know, four pieces. So you’re just trying to get them all to be about the same size. Oh, and this is a nice crisp apple, too. We’re coming to you live from apple country here in Washington State. And I got to tell you, it’s just such a pleasure to start getting into the apples. I mean, I loved all of our beautiful summer fruit. It was incredible. But it’s really fun to be going back to apple land. Totally. So, there I have a bunch of nice apples. I’m going to give them a little bit of lemon juice. Um, if I was just going to jump right in and eat these, which I am, I probably wouldn’t add any lemon juice. But because I am thinking about this for somebody’s lunch, um, I’m going to add a little I’m also going to add a little splash of water. And the reason I’m doing both is so it’s not just super lemony. And also, I don’t want the lemon to start to really break every anything down. I just want that little bit of acid in there so that they don’t go brown. Because I don’t know about you, but my kid, if the apples are brown, she’s like, “M, not sure I want to eat that. Thanks, but no thanks.” This helps keep them a little bit crisper, right? So, there you go. You don’t need any sugar or anything like that, right? You just want to do that. You’re not trying to cause them to weep a lot of liquid out. Okay. So, now I have a wrap, beautiful lemony apples, and a lush dip. And so now let’s just like put it on a plate and you know eat it, right? Uh chef, real quick, what kind of knife were you using to cut uh the apple shape of the knife? Oh, this is a santoku sanu, right? Is you know this is a global sanu style. So it’s got a straight back and it’s got a little tiny curve in the belly of the blade. And the thing you might notice it has these little cullins on the side. Those little indentations on the side of the knife that helps to keep um food from sticking. So when you’re when you grab a knife that has the indentations on the side, the colins on the side, they help to break the surface tension. So when you slice down something wet, the stuff doesn’t stick to the knife. So that’s why you see those on knives like this. This is a pretty high profile knife. It’s got a lot of surface area. But that part right by the edge, that’s where you get that indentation. Can you can kind of see it right there? Right. Okay. All right. And then you added the water with the lemon to keep it from browning, right? I I added the lemon to keep it from browning. And I added a little bit of water so it wouldn’t just be straight acid like straight lemon juice and break down the apples too much. So don’t take like four tablespoons of lemon juice and put it in here because your apples will just kind of fall apart. But that little bit of acid in there from the lemons, that’ll keep it from browning. And the water help helps you coat the lemons with the lemon juice. What a good question. I love it. Yeah. All right. Um, wait, I have one more thing. Oh, I’m here. Yes. Wait, I lost my question. Oh, I I heard you mention um the active ingredient. Yogurt is the active ingredient. So, does that extend or decrease its life? Well, that’s a great question. Um, so what I mean when I say it’s an active ingredient is it’s full of living cultures. So, one of the one of the ways that yogurt Have you ever noticed that yogurt lasts a really long time? Yeah. In your fridge, but like your milk goes bad, you know, two days after you open it. So, the the cultures are the dominant bacteria in the yogurt and they really keep it going. And so, your yogurt can really hold up for a long time because those cultures are just kind of feeding on the milk sugars that are in there and they’re happy and they don’t let any other bacteria come in. takes a long time for another bacteria to like invade. But once you mix it together, you’ve introduced more food because I added sugar in there in the form of maple syrup. So now the bacteria is like, “Oh, this looks delicious.” So they’re going to start to to go a little more aggressively. That’s why it’s not going to hold up as long as just straight up yogurt because they’ve added other ingredients. That makes a lot of sense. Yeah, good question. Thank you. All right, so let’s get some of this. I mean, let’s pretend that you’re at home. You’ve just come upstairs from your, you know, den where you do all of your all of your work now because we’re so many of us are remote these days. And you want to fix yourself a pretty plate. So, you get some apples and you make them all pretty. And then you break out one of your You got a couple of these in the fridge. So, you break one of these out. And you can do it on a jaunty angle if you want. You know, it’s kind of fun to slice through. Um, if your knife isn’t sharp, you can use a serrated knife to do this. That’s totally fine. And it’s kind of fun because you have Whoops, I didn’t cut all the way through. Sorry about that. Right. So then you have this like pretty little thing. And they’re so cute looking. And what I like about a wrap is like all your ingredients are together in there and you can see them all, but you can also tell that like every bite you’re going to get something delicious. So you’re not just going to get like a mouthful of chicken or a mouthful of veggies or a mouthful of tortilla. You’re going to get a little bit of everything. So then you’re going to pop that on your plate and you decide. Are you the kind who likes it sitting up or or do you like it, you know, down a little bit? I made this one a little bit stubby. It’s not so long and tall. So, it might do better this way before it just knocks itself over. And then you just put this down in front of yourself with a beautiful glass of water, sparkling water, or maybe it’s a special lunch and you’re having a beer. I don’t know, like whatever’s going on there. But this is it, right? Simple, beautiful, delicious, scrumptious, all those good things. So, looks amazing. I know. Isn’t it so pretty? So pretty. I feel like I would feel so good after that for lunch. You’re gonna feel great because a slump afterwards. Yeah. Look at this. And the nice thing about this too is like, you know, I don’t know about you, but a lot of times I have lunch whenever I get it, whether I’m standing in front of a fridge or I actually go to the trouble to make myself a pretty plate. Um, and then like around an hour, 45 minutes later, 45 minutes to an hour, I’m like, I need a nap. I’m tired, right? Like I I’m I don’t feel super energized. I feel kind of in a slump. That’s just sort of the natural rhythms of, you know, the body start to kind of chill around two between two and four. But if you fill this up with a bunch of vegetables and you have this like beautiful um lush ingredient that’s coming from something like a sesame seed that’s full of like, you know, beautiful fats, but also, you know, you’ve got some fiber in there. I mean, it’s just going to give your body a chance to digest the carbs that you do have um and not throw you into that crazy slump, which is a really nice thing in the afternoon because you still have to get stuff done, right? The day is still happening. So, I like that combination of things. So, should we try it? Yes, we should. And I want to tell you our poll results. Oh my gosh. Yeah. Let me hear. So, a whopping 81% bring their lunch. Amazing. You guys are so cool. Yes. I love it. A 15% wish someone packed their lunch. So maybe that also means they bring it. I mean, yeah. And then a very brave 4% told us that they buy their lunch. Okay. Very brave. Very brave. And you’re still But yet you’re here. You’re thinking about crossing over, aren’t you? You’re like, “Oh, I must.” So all those lunch makers, I think you got to add this to your rotation. It’s so good. Yeah. Check it out. And you know, it doesn’t have to be for lunch either. This could be dinner. It could be whatever you want. Okay. So I’m going to just give this a little taste. Dip in. And this guy nice and um it’s soft but it’s nicely clinging to the apple which I like. I don’t like it when the dip’s so wet that it falls off or when the dip is like dripping down the side um or it’s like thick and clumpy. So this is a really nice combo. [Music] Oh my gosh, it’s so good. It’s sweet, but it’s tangy with the yogurt. Great for apples, pears. You could dip like chips in here or pretzels. You could spread this on a sandwich, too, if you wanted to. Um, this would be good on like a cucumber sandwich. I think that’d be really nice. Okay, that was delicious. I will come back and eat more of this. They make me try this food just to make sure it’s okay. All right, I don’t have a choice. Okay, so let’s give this a little taste. Let’s go in here. Okay, here we go. [Music] There is so much going on in my mouth right now. I can’t even talk. It’s savory. It’s nutty. There’s tahini beauty in there. There’s chicken, but then there’s this bright lemony crunch. And there are these veggies. This is a beautiful combination of flavors. And I love how the tahini is you get that sweetness from the sesame seeds, but also this like richness from the oil that comes in the seeds. And it’s just like a really nice sweet like note like supporting all the other flavors. It’s a really great combination. Um, I’m going to be eating this whole thing as soon as this camera is off, just so you know. And I will be eating the second half. And you will be eating it with me. I love it. Um, but I want you all to go forth and cook. I want you to make some beautiful food for your nearest and dearest because half the time I feel like if I’m just me, I don’t take enough care with my own food, but I’m happy to like spend three hours making dinner for somebody else. So remember that you are also your nearest and dearest and make some gorgeous food for yourself. This is great for lunch. It’s great for dinner. It’s great to have in the fridge for a quick snack. Like you got lots of options on this one. You can even cut this into little pin wheels or something if you want. So, go make some beautiful food. I want to say thanks to Mighty Sesame for introducing me to this amazing uh way of getting tahini in my life. I have never um been so happy to squeeze a bottle. It’s so great. Um remember too that um it’s plant-based, it’s gluten-free, all that beautiful protein in there is a great way to like um take care of yourself as you move through your day. So, um are there any other questions before we say goodbye? I don’t think so. We’re all just excited to make this. Okay. I’m really glad. Thank you so much for being here. Um don’t don’t uh forget to like us on YouTube and thumbs up our channel and um stay tuned and we’ll see you soon. And happy back to school. Happy cooking. Thanks everyone. Bye. Thanks everybody. [Music]
Dining and Cooking