Cashew Chicken Wraps
Inspired by classic Thai-style larb, this recipe combines well-seasoned and aromatic meat with bright, fresh herbs. You already have the vegetables and sauce made for this (from the Sesame and...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Serving bowl
- Serving platter
- Plate
Ingredients
- 2 tablespoons olive oil
- 1⁄2 onion, diced small
- 5 cloves garlic, chopped
- 1 tablespoon chopped ginger
- 1 pound ground chicken (or tofu or mushrooms)
- 2 tablespoons gluten-free tamari
- 1 tablespoon sesame oil
- 2 cups Zoodle Salad (left over from the Sesame and Zucchini Noodle Salad)
- 1⁄2 cup toasted cashews, roughly chopped
- Creamy Sesame Dressing (left over from the Sesame and Zucchini Noodle Salad)
- lime wedges
- cilantro leaves
- mint leaves
- extra cashews for garnish
- Bibb lettuce leaves (for wraps)
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