Check out this low-carb, keto-friendly recipe for Cashew Chicken Wraps. Not a "sandwich". Not an overly filling dinner. A light and refreshing meal. You get plenty of the rich flavor with the tamari and peanut butter without the rice or roll.
Prep time: 15 minutes / Cook time: 10-15 minutes / Serves: 4
Sauce Ingredients 1/3 c. tamari (gluten-free soy sauce) or coconut aminos 2 T. sugar-free crunchy peanut butter, room temperature 3 T. honey, preferably local (optional) 2 T. rice vinegar 1-2 large garlic cloves, minced 1 T. sesame oil ½ t. crushed red pepper flakes* For less heat, use ¼ teaspoon crushed red pepper flakes instead Remaining Ingredients 1 lbs. boneless, skinless chicken breast, cubed 2 T. unsalted butter 3 large green onions, sliced (white and green parts separated) 1-2 cloves garlic, minced Sea salt and fresh-cracked pepper, to taste I large head Bibb lettuce, separated, rinsed, and patted dry ½ c. chopped cashews, lightly salted
1. Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm.
2. Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
3. Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
4. Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately.
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