Thai Cashew Chicken Wraps
These Thai cashew chicken wraps make the cutest little pinwheels for your game day snacking 🤗🏈 snag the ingredients below and get to it!
Ingredients
- 1 lb1 lb1 lb Skinless Chicken Breast, sliced into fingers
- 0.5 cup0.5 cup0.5 cup Avocado Oil
- 111 Egg
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 0.125 tsp0.125 tsp0.125 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.333 cup0.333 cup0.333 cup Cassava Flour
- 444 Flour Tortilla
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Unsweetened Cashew Butter
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Coconut Aminos
- 1 tsp1 tsp1 tsp Sesame Oil
- 0.5 tsp0.5 tsp0.5 tsp Primal Palate Curry Powder
- 2 Tbsp2 Tbsp2 Tbsp Chicken Bone Broth
- 1 cup1 cup1 cup Coleslaw Mix (Shredded Cabbage and Carrots)
- 0.333 cup0.333 cup0.333 cup Raw Cashews, toasted
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, chopped
- 0.333 cup0.333 cup0.333 cup Cucumber, diced
![](https://foodsocial.io/wp-content/uploads/2023/05/USWM-skinless-chicken-breast.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
![](https://foodsocial.io/wp-content/uploads/2021/05/Straight-Spices-Onion.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Garlic-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/California-Sea-Salt-Gusset.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Ottos-Cassava-Flour.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-extra-virgin-olive-oil.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-coconut-aminos.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Curry-Powder-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/05/bare-bones-low-sodium-chicken-broth-1.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-raw-cashews.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a large cast iron skillet over medium heat, then add the oil.
- Whisk egg and seasonings (onion, garlic, and salt) in a medium mixing bowl until smooth and frothy.
- Place chicken fingers in an egg bath and coat well.
- Add flour to a small mixing bowl and coat eggy chicken fingers in flour.
- Carefully place each chicken finger in hot oiled cast iron.
- Cook each side for about 4 minutes or until golden brown. Set aside to cool, then chop for wraps.
- Meanwhile, make your dressing. Mix honey, olive oil, cashew butter, rice vinegar, coconut aminos, sesame oil, curry powder, and bone broth (I used Bafre Bones Thai coconut broth!).
- Mix and toss into a salad of cole slaw, cashews, basil, and cucumbers.
- Fill wraps with dressed salad and chopped chicken. Roll, toothpick, slice, serve.
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