Cashew Coconut Crusted Chicken Lettuce Wraps

May 31, 2016

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!

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