Cashew Chicken Wraps
Ingredients
Sauce
- 1/3 cup mayo
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1-1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Wrap Filling
- 4 cups cooked chicken chopped or shredded
- 1 3/4 cup coleslaw mix with carrots
- 3/4 cup thinly sliced snap peas
- 3/4 cup thinly sliced red pepper
- 1/2 cup coarsely chopped, lightly salted cashews
- 1/4 cup cilantro, thinly sliced
Assembly
- 1 large avocado thinly sliced
- romaine lettuce
- 8 medium flour tortillas or wrap tortillas
- wonton strips
Instructions
- Use a whisk to briskly mix all of the sauce ingredients together. Refrigerate until ready to use.
- In a large bowl combine all of the wrap filling ingredients. Drizzle on about 1/3 cup of the sauce and toss with tongs.
- Lay one romaine leaf on each tortilla, top with thinly sliced avocado, and finish with a big scoop of the filling mixture. Add a small handful of the optional cilantro, a squeeze of lime, and a big handful of wonton strips. Tightly roll up the wrap.
- Cut wrap in half and enjoy dunking in leftover sauce!
**Double sauce if you want a lot leftover for dipping
