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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). In this 2-in-1 recipe, you’ve got two takes on Korean cooking: the dinner is a more traditional rice and veggie bowl with pulled chicken and bulgogi sauce while the leftovers lunch tucks those ingredients into a border-hopping burrito wrap. *The Korean Burrito Lunch Nutrition information is as follows: Calories: 670, Fat: 16 g, Saturated Fat: 7 g, Carbohydrate: 91 g, Sugar: 22 g, Fiber: 2 g, Protein: 39 g, Cholesterol: 120 mg, Sodium: 1290 mg. The nutrition facts panel below represents the nutrient values for the Chicken Bibimbap Dinner*

• 4 ounce Shredded Carrots
• 5 teaspoon White Wine Vinegar
• 1 thumb Ginger
• 2 unit Scallions
• 1 unit Zucchini
• 1 cup Jasmine Rice
• 4 ounce Bulgogi Sauce
• 2 tablespoon Soy Sauce
• 16 ounce Pulled Chicken
• 2 tablespoon Sour Cream
• 2 teaspoon Sriracha
• 2 unit Flour Tortillas
• 2 teaspoon Sugar
• 1 tablespoon Butter
• 2 teaspoon Vegetable Oil
• Salt
• Pepper

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