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!
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!)
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Notes
Note 1: Chicken: This recipe uses about one pound of raw chicken breasts. Use our favorite baked chicken breast recipe or blackened chicken to cook up the chicken then dice or shred for these wraps. Or use prepared rotisserie chicken from the store.Note 2: Wonton strips: Look for wonton strips near salad toppings like croutons and tortilla strips. These thin, crispy noodles are fried or baked until golden brown and add a satisfying crunch and flavor to your wraps.