Cashew Chicken Wraps

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Homestyle Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

3 large green onions 1 head bibb lettuce ½ cup cashews 1 pound chicken breast ⅓ cup coconut aminos, or tamari 2 tablespoons crunchy peanut butter 3 tablespoons honey 2 tablespoons rice vinegar 4 teaspoons minced garlic 1 tablespoon sesame oil ½ teaspoon crushed red pepper flakes, to taste 2 tablespoons avocado oil ⅛ teaspoon sea salt, to taste ⅛ teaspoon ground black pepper, to taste

Instructions

1. Slice green onions, separating the white and green parts. Separate and dry bibb lettuce leaves. Chop cashews. Cube the chicken breasts.

2. Whisk together coconut aminos, peanut butter, honey, rice vinegar, half of the garlic, sesame oil, and crushed red pepper flakes in a large bowl.

3. Add the cubed chicken breast and gently toss to combine. Set aside.

4. Heat oil in a large nonstick skillet set over medium heat. Add white part of green onions and garlic.

5. 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.

6. Pour the chicken and sauce into the skillet and stir to combine.

7. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.

8. Make sure chicken is cooked until an internal temperature of 165F is reached.

9. Remove from heat and divide the chicken mixture between the lettuce leaves.

10. Top each wrap with the remaining sliced green onions and chopped cashews and serve immediately. Enjoy!