Cashew Chicken Wraps With Tangy Slaw

 Cashew Chicken Wraps With Tangy Slaw


Wrap up a meal with Cashew Chicken Wraps and Tangy Slaw. The perfect blend of crunchy, savory, and zesty. I found an instant pot recipe in a cook book while I was house sitting for a friend. I decided to tweak it and make it my own. It came out so good this way, I thought I'd share it!

Cashew Chicken Wraps with Tangy Slaw



Cook time: 15 Min  Prep time: 15 Min  Serves: 8
Ingredients
FOR THE PICKLED CABBAGE
2 c finely shredded red cabbage
1/4 c apple cider vinegar
1 Tbsp honey
1/2 tsp salt
1/2 sm red onion, very thinly sliced
FOR THE CHICKEN
2-3 c cooked pulled chicken
FOR THE SAUCE
2 tsp freshly minced ginger
2 Tbsp soy sauce
3 Tbsp toasted sesame sauce
3 Tbsp honey
1/8 tsp crushed red pepper or to taste
2 c fresh baby spinach leaves
1 c chopped, roasted cashews
1/2 c thinly sliced green onions
1/4 c chopped cilantro
8 lg tortillas or wraps, any type you like
Directions
1. For sweet-tangy slaw, in a large bowl, whisk together apple cider vinegar, honey and salt. Add cabbage and onions; toss until well coated. Cover; chill 2 hours or until ready to assemble wraps, stirring once.
2. In a small bowl whisk together ginger, soy sauce, sesame oil, honey and crushed red pepper. Toss with cooked, pulled chicken.
3. Divide spinach among warm tortillas. Use a slotted spoon to top tortillas with chicken and tangy pickled cabbage.
4. Sprinkle with cashews. Top with cilantro and green onion if desired.
5. Fold in bottom of tortilla, and wrap burrito style.

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