Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe!
Add all ingredients to a small bowl. Whisk together until all of the sugar is dissolved. Place the chicken inside a zip-top bag and pour the teriyaki sauce over the chicken. Massage the chicken so that the teriyaki is well dispersed inside the bag. Seal the bag, squeezing most of the air out. Place in the refrigerator overnight.
Asian Slaw
In a small bowl, whisk together the sugar, honey, red wine vinegar, and pineapple juice. Set aside.
Chop up the cabbage, carrots, and onion and place them in a large bowl, then pour the pineapple/vinegar mixture over it. Add a pinch of salt and toss to coat well. Let the slaw sit at room temperature, while the chicken is cooking. Toss now and then.
Pineapple Sriracha Mayo
Whisk all the ingredients in a small bowl until well combined. Refrigerate until needed.
Grill the Chicken and Pineapple Slices
Light or heat grill to medium-high; lightly oil grates as needed.
Grill chicken and pineapple slices, about 4 to 5 minutes on each side. When cooked through, remove from the grill and keep warm while preparing the wrap.
Toast the cashews
Heat a saute pan over medium-high heat. Add the cashews and toss until lightly browned and fragrant, about 3 to 5 minutes. Remove from heat immediately.
Prepare the Wraps
Heat the wrap, per package directions or lightly toast over an open flame. Add a few pieces of chicken then, add pineapple slices and top with about a tablespoon of the pineapple sriracha mayo.
Stir the slaw well and then add some on top of the chicken and pineapple. Top the slaw with some toasted cashews, then roll up the wrap, tucking the ends like you would a burrito.
Cut in half and enjoy the flavor explosion that is about to take place inside your mouth.
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