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

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	822
Fat:	56 g
Carbohydrates:	49 g
Protein:	32 g
Cholesterol:	70 g
Sodium:	889 mg
Fiber:	4 g
Sugars:	9 g
Calculated per serving.

by xxrlilly

Serves: 4

Ingredients

1 lb Skinless Chicken Breast, sliced into fingers
0.5 cup Avocado Oil
1 Egg
0.5 tsp Onion Powder
0.125 tsp Garlic Powder
0.5 tsp Sea Salt
0.333 cup Cassava Flour
4 Flour Tortilla
1 Tbsp Honey
1 Tbsp Extra Virgin Olive Oil
3 Tbsp Unsweetened Cashew Butter
1 Tbsp Rice Vinegar
0.5 Tbsp Coconut Aminos
1 tsp Sesame Oil
0.5 tsp Primal Palate Curry Powder
2 Tbsp Chicken Bone Broth
1 cup Coleslaw Mix (Shredded Cabbage and Carrots)
0.333 cup Raw Cashews, toasted
2 Tbsp fresh Basil, chopped
0.333 cup Cucumber, diced

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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.