ingredients

For the Grilled Chicken Thighs:

1 pound boneless, skinless chicken thighs

2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

1/4 cup coconut aminos

1 Tablespoon rice vinegar

1 Tablespoon honey

2 teaspoons sesame oil

1 Tablespoon ginger, grated

1 teaspoon kosher salt

1/2 teaspoon black pepper

For the Dipping Sauce:

1/4 cup creamy cashew butter, see notes

2 Tablespoons coconut aminos

1 Tablespoon rice vinegar

1 teaspoon honey

2 Tablespoon Pompeian Organic Robust Extra Virgin Olive Oil

1-2 Tablespoons warm water

For the Wraps:

1/4 small red cabbage, thinly sliced or julienned

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

2 carrots, shredded

1 cup fresh spinach

1/4 cup fresh cilantro, roughly chopped

1/4 cup green onions, thinly sliced

1/4 cup roasted cashews, roughly chopped

preparation

  1. Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
  2. Meanwhile, prepare the dipping sauce. In a small bowl, combine all of the sauce ingredients. Add the 1 Tablespoon of warm water last and mix until smooth throughout. If you’d like the sauce a bit thinner, add another Tablespoon of water and set aside.
  3. Once you are ready to cook the chicken, turn the grill on to preheat to 450° F. Once it has reached temperature, grill chicken thighs on the hottest part of the grill for about 6-7 minutes per side.
  4. I like to brush more marinade each time I flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165° F.
  5. Remove from the grill and set on a plate or board. Cut into bite-size chunks and set aside.
  6. Prepare the wraps. Divide the chicken mixture into 2-4 tortilla wraps or shells evenly. Layer the red cabbage, bell peppers, carrots, spinach, cilantro, green onions, and roasted cashews into the wraps as well.
  7. Top off with as much dipping sauce as you’d like or serve it on the side.

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