Cashew Coconut Crusted Chicken Lettuce Wraps with Ancho Honey Mustard Sauce
The Housewife in Training Files
The Housewife in Training Files
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  • 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 Instructions 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 turn into cashew butter! Add the cashews to a medium bowl with coconut flakes, panko, coconut sugar, garlic powder, salt and pepper. Put egg whites in another bowl. Pat the chicken dry with paper towels. Dip the chicken into the egg whites, then dip into the coconut mixture; making sure to coat the chicken well. Place the chicken onto the prepared cookie sheet. Bake for 30 minutes, turning after 15 minutes, or until chicken is cooked through (165ºF.) Ancho Honey Mustard: In a small bowl, whisk together all the ingredients. Set aside until ready to serve. Lettuce Wraps: To assemble each wrap, place a couple pieces of chicken onto the lettuce leaves, top with green onions, red peppers, avocado and pineapple. Serve with ancho honey mustard. Nutrition Information Serving size: 2 Wraps Calories: 391 Fat: 18g Saturated fat: 8g Carbohydrates: 32g Sugar: 19g Fiber: 4g Protein: 32g 3.4.3177
  • 20 Min



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