These Cashew Chicken Wraps are unbelievably delicious and also happen to be packed with protein, vegetables, and a flavorful sauce. This recipe features seasoned, cooked chicken mixed with crunchy vegetables and cashews, all tossed in a sweet and tangy sauce. Add some wonton strips for crunch and enjoy a quick and easy lunch (or dinner) the whole family will love!
My New Favorite Lunch!
Cashew Chicken Wraps have become my go-to lunch option and I just can’t get enough of them! I’ve started making a large batch every Monday and have been enjoying it for lunch almost every day during the week.
Packed with flavor and nutrition, this meal is the perfect balance of protein and veggies, making it both filling and satisfying. If you’re looking for a quick and easy lunch option that won’t disappoint, give these cashew chicken wraps a try!
Sauce Ingredients
- We recommend using Hellman’s or Best Foods mayonnaise for its robust flavor that isn’t overly sweet. Use full-fat to keep the sauce from becoming watery.
- As for the Dijon mustard, we prefer Grey Poupon for its flavor and thickness. Be sure to use Dijon and not yellow mustard, as the flavor difference is significant.
- To balance the sauce and add a subtle tang, we suggest using rice vinegar. If you come across a label that says rice wine vinegar, don’t worry – it’s the same thing.
- Lastly, when adding honey to the sauce, we prefer a slightly sweeter taste, but if you’re worried about it being too sweet, add it slowly and to taste.
Quick Tip
We’ve used several trademarked brand-name products in this recipe: Hellman’s, Best Foods, and Grey Poupon. We use these terms because they’re easily recognized and easy to visualize. We respect proprietary trademarks and encourage you to do the same!
The Cashew Chicken Wraps Filling
- Cooked chicken: We recommend using one pound of raw chicken that has been seasoned and cooked before being chopped or shredded for the filling. You can either pick up some rotisserie chicken at the store or try our favorite baked chicken breast recipe link in the notes of the recipe card.
- Purple/red cabbage: The cabbage adds such a great crisp and refreshing crunch. If you prefer, grab already shredded (green) cabbage instead.
- Matchstick carrots: We use matchstick carrots to make prep easier, but if you have whole carrots, simply shred them on the large holes of a cheese grater instead.
- Snap peas: If you aren’t a fan, use edamame instead.
- Red bell pepper: We use about half of one pepper in this recipe. Save the rest and dice it up to add to a salad, Chicken Stir-Fry, or soup later.
- Cashews: We prefer to use dry-roasted and lightly salted cashews. They deliver more flavor without any extra effort on your part!
Optional Ingredients
- Avocado: For a nice, creamy texture in your wraps, use a ripe avocado. Make sure your avocado is ripe for maximum creaminess.
- Cilantro: Add a burst of freshness to your wraps by throwing in a handful of cilantro before rolling them up tightly. If you’re not fond of cilantro, try adding fresh lime juice instead.
- Wonton strips: Look for wonton strips near salad toppings like croutons or tortilla strips. These thin, crispy noodles are fried or baked until golden brown and add a satisfying crunch and flavor to your wraps.
Storage
Storing Cashew Chicken Wraps (Meal Prep!)
Store tortillas in their packaging or wrap them in foil or plastic. Wrap lettuce in a dry paper towel and slide it into a resealable bag/container. Keep filling and toppings in separate containers to avoid sogginess later.
More Easy Wrap Recipes:
- Healthy Turkey Wraps with a quick apple coleslaw
- Hummus Wraps with chickpeas
- Black Bean Wraps with avocado
- Chicken Caesar Wrap only 4 ingredients!
- Greek Chicken Wrap with cucumber and sun-dried tomatoes
Cashew Chicken Wraps
Ingredients
Sauce
- ⅓ cup mayonnaise use full-fat mayo (we love Hellman's/Best Foods)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1½ teaspoons Dijon mustard
Wraps
- 4 cups seasoned, cooked chicken chopped or shredded (Note 1)
- ¾ cup purple/red cabbage finely shredded
- 1 cup matchstick carrots
- ¾ cup snap peas thinly sliced
- ¾ cup red pepper thinly sliced (1/2 of a large pepper)
- ½ cup lightly-salted cashews heaping, coarsely chopped
Assembly
- 1 large avocado, ripe and thinly sliced
- 1 head romaine or green leaf lettuce
- 8 medium white flour tortillas
- Optional: wonton strips (SO good!), 1 bunch fresh cilantro, 1 large lime (Note 2)
Instructions
- SAUCE: Use a whisk to briskly mix sauce ingredients together. Season to taste (I add ¼ tsp each salt and pepper). Refrigerate until ready to use. If you're a sauce lover, double this to have some for dipping!
- WRAPS: In a large bowl combine all of the ingredients listed under "wraps." Drizzle on about ⅓ cup of the sauce and toss with tongs.
- ASSEMBLE: 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 (if using). Tightly roll up the wrap.
- ENJOY: Cut wrap in half and enjoy dunking in leftover sauce!
- STORAGE/MEAL PREP: To store wraps properly, keep tortillas and lettuce separate from filling and toppings. Assemble daily or as needed, and eat the filling mixture within 3-4 days. To meal prep, store tortillas in their packaging or wrap in foil/plastic, and lettuce in a dry paper towel and resealable bag/container. Keep filling and toppings in separate containers. (Before making new wraps, toss the filling mixture well and then assemble!)
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a fantastic recipe. My new favorite!
Thank you!
I am so happy to hear this! Thanks Lisa! 🙂