Cashew chicken wraps are a simple and delightful method for partaking in a solid, custom made dinner.
These wraps are loaded with chicken, veggies, and rich cashew sauce. They’re ideally suited for a fast lunch or supper and can be made early on for much simpler feast prep. Most certainly low in starches for any individual who’s on a low-carb weight reduction diet.
1/3 cup of tamari (without gluten soy sauce) or coconut aminos
2 tablespoons of without sugar crunchy peanut butter — room temperature
3 tablespoons of honey
2 tablespoons of rice vinegar
1-2 cloves of huge garlic — minced
1 tablespoon of sesame oil
½ teaspoon of squashed red pepper flakes*
*To decrease the hotness, use ¼ teaspoon of squashed red pepper drops all things being equal
1 lbs. of boneless, skinless chicken bosom — cubed
2 tablespoons of unsalted spread
3 huge green onions — cut, separate white and green parts
1 – 2 cloves of garlic — minced
Ocean salt and dark pepper — to taste
I huge head of Bibb lettuce (or Spread/Romaine lettuce) — isolated, flushed, and wiped off
½ cup of delicately salted cashews — hacked
In a huge bowl, consolidate and whisk the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and squashed red pepper pieces.
Then, at that point, add the cubed chicken bosom and throw tenderly to consolidate. Put away.
Over medium intensity, dissolve spread in a huge nonstick skillet. Add the white piece of the green onion and the garlic. Season with salt and pepper, to taste, and mix together.
Cook the onion, mixing every so often, for roughly 2-3 minutes until it begins to foster some tone.
Into the skillet, pour the sauce and chicken and mix to consolidate. Mix incidentally until the sauce thickens and the chicken is cooked through. This will require roughly 8-10 minutes.
After the chicken blend is cooked, eliminate it from the intensity and split it between Bibb lettuce leaves.
Embellish with cut green onions over each wrap and sprinkle hacked cashews on top. Serve immediately.