Cashew Chicken Wraps
best results heat the peanut butter in the microwave for 15-20 seconds before
adding it to the sauce. It is easier to blend when slightly warm.
Prep time: 15 minutes
Cook time: 10-15 minutes
1/3 c. tamari (gluten-free soy sauce) or coconut aminos
2 T. sugar-free crunchy peanut butter, room temperature
3 T. honey, preferably local
2 T. rice vinegar
1-2 large garlic cloves, minced
1 T. sesame oil
½ t. crushed red pepper flakes*
For less heat, use ¼ teaspoon crushed red pepper flakes instead
1 lb. boneless, skinless chicken breast, cubed
2 T. unsalted butter
3 large green onions, sliced (white and green parts separated)
1-2 cloves garlic, minced
Sea salt and black pepper, to taste
I large head Bibb lettuce, separated, rinsed, and patted dry
½ c. chopped cashews, lightly salted
together with the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil,
and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and
gently toss to combine. Set aside.
butter in a large nonstick skillet set over medium heat. Add the white part of
green onions and garlic. Season with salt and black pepper, to taste, and stir
to combine. Cook, stirring occasionally until the onion starts to develop some
color, approximately 2-3 minutes.
the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally until the chicken is cooked through and the sauce starts to thicken approximately 8-10 minutes.
4. Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!