Bringing a Little Love Back into Lunch: Cashew Chicken Wrap

Lunch is often the most neglected meal of the day in this house. Not that we don't eat it. We would never miss a meal but more often than not we buy our lunches instead of taking them from home. I'm sure many of you are in the same boat, as it can be hard to drum up enough energy to get homemade dinner on the table let alone lunch. Recently, I have committed myself to using a little bit of Sunday to put something delicious together that we can bring to work and school for a few days. Mind you Sundays are largely devoted to the outdoors, football, brunch, and other more worthy pursuits but if it takes me less than 30 minutes of hands on time, I deem putting together some fun lunch food a good investment.

These wraps were certainly worthy of my time. You can also forgo the wrap and eat the chicken salad straight up. Chicken and cashews is a combination that works every time. I altered the dressing to my preference, which includes a little less mayo and a little more vinegar and mustard. These wraps will remind you not to neglect lunch. The middle of the day is often the hardest to get through, why not have a delightful meal to look forward to.

Cashew Chicken Wrap
Heavily adapted from The Kitchn, serves 4

2 chicken breasts
3 tbs mayo
3 tsps rice vinegar
2 tsp honey
1 tsp olive oil
3 tsps dijon or honey mustard depending on your preference
1/3 cup chopped cashews
1/4 cup chopped green onions
1/2 a cup mandarin oranges
Half a small head of red cabbage chopped
Salt and pepper
4 tortillas

Preheat oven to 350 degrees and bake chicken breasts for 25-30 minutes. Use a fork to shred the cooked chicken breasts.

Combine the shredded chicken breasts with the mayo, rice vinegar, honey, olive oil, and mustard. Fold in the cashews, green onions, mandarin oranges, and cabbage. Season with salt and pepper to taste.

Wrap in a tortilla or enjoy without.