Thai Cashew Chicken Wraps (Edit recipe)

These Thai cashew chicken wraps make the cutest little pinwheels for your game day snacking 🤗🏈 snag the ingredients below and get to it!
5 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:56 g
Carbohydrates:49 g
Protein:32 g
Cholesterol:70 g
Sodium:889 mg
Fiber:4 g
Sugars:9 g
Calculated per serving.

Serves: 4

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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
  1. Heat a large cast iron skillet over medium heat, then add the oil.
  2. Whisk egg and seasonings (onion, garlic, and salt) in a medium mixing bowl until smooth and frothy.
  3. Place chicken fingers in an egg bath and coat well.
  4. Add flour to a small mixing bowl and coat eggy chicken fingers in flour.
  5. Carefully place each chicken finger in hot oiled cast iron.
  6. Cook each side for about 4 minutes or until golden brown. Set aside to cool, then chop for wraps.
  7. 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!).
  8. Mix and toss into a salad of cole slaw, cashews, basil, and cucumbers.
  9. Fill wraps with dressed salad and chopped chicken. Roll, toothpick, slice, serve.

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