Cashew Chicken and Seaweed Wraps
Another low carb and keto-friendly alternative to tortillas. Fill gimme Big Sheets Roasted Seaweed with a combination of shredded lettuce, carrots, cooked and shredded chicken and homemade cashew sauce for an outside the (lunch)box idea!
Recipe by Katie Webster of @healthyseasonal
INSTRUCTIONS
- Whisk cashew butter, vinegar, sesame oil, garlic powder, ginger and salt in a medium bowl until smooth.
- Pour half of the sauce into a small soup bowl and whisk in one tablespoon warm water and maple syrup. Thin with up to 1 more additional tablespoon water to achieve desired consistency for a dipping sauce. Set aside.
- Add chicken to the thicker sauce in the medium bowl and toss to coat.
- Lay two seaweed sheets on work surface. Add a little of the chicken (about ¼ cup) to each, keeping it to one side. Top with lettuce and carrots. Roll up and set aside, seam side down. Repeat with the remaining seaweed and filling. Serve immediately with dipping sauce.
