Cooking Instructions
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Step 1
Julienne the
English Cucumber (1)
.
Step 2
Thinly slice the
Red Bell Peppers (2)
. Mince the
Garlic (2 cloves)
. Chop the
Fresh Cilantro (1 bunch)
.
Step 3
Thinly slice the
Mango (1)
.
Step 4
Mix together the
Tyson® Chicken Breasts (1 lb)
,
Soy Sauce (3 Tbsp)
,
Lemongrass (1 Tbsp)
,
Chili Paste (1 tsp)
, and the
Maple Syrup (1 Tbsp)
. Marinate in the refrigerator for at least 8 hours.
Step 5
Separate the leaves of the
Bibb Lettuce (1 head)
, carefully wash and spin dry in a salad spinner. Arrange the mango, red bell pepper, english cucumber, and cilantro on a plate.
Step 6
Place
Cashew Butter (1/2 cup)
,
Maple Syrup (2 Tbsp)
,
Chili Paste (1 tsp)
,
GOYA® Coconut Milk (1/4 cup)
,
Water (1/4 cup)
and
Sea Salt (1 tsp)
in a blender. Blend on low until combined. Place the sauce in a serving bowl.
Step 7
Heat a heavy bottom pan over medium-high until hot. Turn the heat up to high and add the
Coconut Oil (1 Tbsp)
and the marinated chicken.
Step 8
Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, it`s done. Place the chicken in a serving bowl.
Step 9
Serve wraps with Cashew Dipping Sauce.
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