Main Dishes

Cashew Coconut Crusted Chicken Lettuce Wraps

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Cashew Coconut Crusted Chicken Lettuce Wraps are our new favorite hand held dinner! Every bite of chicken is encrusted in crunchy cashews and coconut then drizzled with a sweet and spicy Ancho Honey Mustard Sauce!

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Chicken:
3 (6 ounce) Gold’n Plump Original Seasoned Boneless Skinless Chicken Breast Fillets, cut into tenders
¼ cup toasted cashews
½ cup shredded unsweetened coconut
½ cup panko crumbs (gluten free, if needed)
2 tablespoon coconut sugar (or brown sugar)
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup egg substitute or egg whites
Non stick cooking spray
Lettuce Wraps:
8 Butter Lettuce or Romaine Leaves
2 Green Onions, thinly sliced
½ Red Peppers, thinly diced
½ Avocado, sliced
½ cup diced pineapple
Ancho Honey Mustard:
1 tablespoon oil
¼ Ancho chile powder (or regular chile powder if you can’t find ancho)
2 tablespoons honey
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Chicken Tenders: Preheat oven to 375ºF. Line a large baking sheet with parchment paper. Set aside. In a blender, add cashews and process until finely chopped. Don’t process too long or they will start to...
See the full directions on my site
Nutritions

Calories
815

Sodium
2108mg
87% DV

Fat
40g
62% DV

Protein
48g
96% DV

Carbs
65g
22% DV

Fiber
15g
61% DV