• Wash and dry produce. • Roughly chop half the cilantro; pick whole leaves from remaining cilantro (discard remaining stems). Quarter lime. Roughly chop cashews.

• In a medium bowl, combine cabbage and carrot mix, chopped cilantro, mayonnaise, juice from one lime wedge, 1⁄2 tsp sugar, and a pinch of salt and pepper (juice from two lime wedges and 1 tsp sugar for 4 servings). • Refrigerate until ready to serve.

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Remove from heat. Stir in hoisin sauce and Sriracha (if sauce seems too thick, stir in a splash of water).

• While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Divide tortillas between plates and fill with chicken and creamy slaw. Top with cashews and as many cilantro leaves as you like. Serve with remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***