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cashew chicken wraps with tangy slaw

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

I found an instant pot recipe in a cook book while I was house sitting for a friend. I decided to tweak it and make it my own. It came out so good this way, I thought I'd share it!

yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method Roast

Ingredients For cashew chicken wraps with tangy slaw

  • FOR THE PICKLED CABBAGE
  • 2 c
    finely shredded red cabbage
  • 1/4 c
    apple cider vinegar
  • 1 Tbsp
    honey
  • 1/2 tsp
    salt
  • 1/2 sm
    red onion, very thinly sliced
  • FOR THE CHICKEN
  • 2-3 c
    cooked pulled chicken
  • FOR THE SAUCE
  • 2 tsp
    freshly minced ginger
  • 2 Tbsp
    soy sauce
  • 3 Tbsp
    toasted sesame sauce
  • 3 Tbsp
    honey
  • 1/8 tsp
    crushed red pepper or to taste
  • 2 c
    fresh baby spinach leaves
  • 1 c
    chopped, roasted cashews
  • 1/2 c
    thinly sliced green onions
  • 1/4 c
    chopped cilantro
  • 8 lg
    tortillas or wraps, any type you like

How To Make cashew chicken wraps with tangy slaw

  • 1
    For sweet-tangy slaw, in a large bowl, whisk together apple cider vinegar, honey and salt. Add cabbage and onions; toss until well coated. Cover; chill 2 hours or until ready to assemble wraps, stirring once.
  • 2
    In a small bowl whisk together ginger, soy sauce, sesame oil, honey and crushed red pepper. Toss with cooked, pulled chicken.
  • 3
    Divide spinach among warm tortillas. Use a slotted spoon to top tortillas with chicken and tangy pickled cabbage.
  • 4
    Sprinkle with cashews. Top with cilantro and green onion if desired.
  • 5
    Fold in bottom of tortilla, and wrap burrito style.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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