Cashew Chicken Wraps

 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