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!
There is one thing better than having this chicken for dinner.
And it is having it a second time around for lunch.
You see. In our house, leftovers are seen as ‘every man for themselves.’ I get a leg up on the hubs, seeing as I am the one that makes the food, the one that packages the food up, as well as the one that makes his lunch. (Yes, I make my hubby’s lunch every.darn.day.)
So when you come across a really tasty meal, dibs start being called pronto. And I had dibs all over these cashew coconut crusted chicken lettuce wraps!
They are:
Super crunchy.
Slightly sweet.
So juicy.
A favorable finger food.
Perfectly dipable.
And utterly addicting.
With summer here, I feel like coconut crusted chicken is on the main stage. The tropical flavors just scream warmer days to me. Rather than just settling with chicken fingers, I took them up a notch. Lettuce wraps! Yes, you could simply make these into a salad, but where is the fun in that? Don’t we all want to step a few years back and play with our food?
Duh.
I am excited to announce I am partnering with Gold’n Plump again this year! It is our choice for their all-natural chicken raised on family farms. They don’t take any shortcuts so their products contain no artificial ingredients, preservatives or added hormones.
I started with their Original Seasoned Boneless Skinless Chicken Breast Fillets, which I am addicted to. They come individually packaged making it easy for you to prepare only one or all four chicken breasts at a time, along with minimal cleaning needed! I am all about ease these days. And I have to mention they have three other flavors including Butter & Herb, Lemon Pepper and our top pick? Tomato Basil! The chicken is marinated then vacuum sealed, ensuring the marinade soaks into every nook and cranny of the chicken, resulting in super juicy and flavorful chicken breasts! A shortcut dinnertime favorite around our house lately.
We start with Gold’n Plump Original Seasoned Boneless Skinless Chicken Breast Fillets, then trim them down into bite size tenders. Coat them in a crunchy mixture of crushed cashews (swoon!), panko and coconut flakes. We bake them, rather than fry, because we all know bikini season is practically here! While they are baking, prepare the remaining components. First up, a dipping sauce I could just eat all by itself! A bit sweet with a touch of spice! The spice of the ancho chile powder balances the sweet honey mustard perfectly!
All that’s left to do? Dip it good!
Items I used to make this recipe:
Serves 2 Wraps
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!
20 minPrep Time
20 minCook Time
40 minTotal Time
Yields 4
Save RecipeIngredients
- Chicken:
- 3 (6 ounce) Gold’n Plump Original Seasoned Boneless Skinless Chicken Breast Fillets, cut into tenders
- 1/4 cup toasted cashews
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko crumbs (gluten free, if needed)
- 2 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup egg substitute or egg whites
- Non stick cooking spray
- Lettuce Wraps:
- 8 Butter Lettuce or Romaine Leaves
- 2 Green Onions, thinly sliced
- 1/2 Red Peppers, thinly diced
- 1/2 Avocado, sliced
- 1/2 cup diced pineapple
- Ancho Honey Mustard:
- 1 tablespoon oil
- 1/4 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.
Hungry for more tropical inspired meal ideas?
Slow Cooker Hawaiian Pork Burrito Bowls
20 Minute Black Bean Burgers with Pineapple Salsa
Spicy Pineapple BBQ Pork Lettuce Wraps
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This post is sponsored by Gold’n Plump. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!
5
Comments