Cashew Chicken Wrap

A lighter fare perfect for Spring lunches and dinners

Cook's Notes: The past seven days, we've been hit with oppressive heat. Every day triple digits and high 90s by afternoon. It does require some adjustment to the day's activities. Well, on the bright side, the skies are sunny, and we aren't shoveling snow.  The plants and cacti are starting to boom now, at least a month early.

                                       The bogadivia has been quite stunning.

A lighter dinner fare, Cashew Chicken Wraps, was perfect for an evening meal. The chicken could be omitted for a vegetarian meal. The recipe is an Ever Ready special and serves 3-4, depending on the size of the wrap. The meal was paired with strawberries and avocado slices. 

Cashew Chicken Wraps

Wrap Filling 

• 3 cups diced small chicken
• 1 cup coleslaw mixture (with grated carrots)
• 1/3 cup diced green onions
• 1/3 cup diced mini red peppers
• 3/4 cup diced snap peas

• 1 cup crushed tortilla chips (multicolor) 
• 1/2 cup coarsely chopped cashews
• Flour tortillas or spinach herb wraps

Sauce Ingredients:

• 1/2 cup mayo, Miracle Whip, or yogurt
• 2 tablespoons honey 
• 1 tablespoon rice vinegar
• 1-1/2 teaspoons Dijon mustartd 
• Salt and pepper to taste 

Assembly

• Prepare chicken salad a few hours in advance of serving. Cover and refrigerate.
• Make sauce by whisking all ingredients. Cover and refrigerate. 
• Add sauce to chicken salad right before serving. Add in crushed tortilla chips and cashews. 
• Divide the ingredients among 3 tortillas. 

• Roll and cut in half to serve.
  
  
  
  
  ENJOY THE DAY