Protein Buffalo Chicken Sandwich and Wrap

• 4 boneless skinless chicken breast
• 1/2 cup cashew milk
• 1 teaspoon hot sauce
• 1 teaspoon + Himalayan salt
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon freshly cracked black pepper
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika avocado oil spray

Sauce

• 1/2 cup lemonaise or avocado mayonnaise
• 1 teaspoon smoked paprika
• 1 teaspoon hot sauce

Instructions

1. Add chicken, cashew milk, hot sauce, and 1 teaspoon of Himalayan salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.
2. Set air fryer to 350 degrees.
3. In a wide bowl, combine flour, remaining salt, pepper, garlic powder, smoked paprika, and spray avocado oil.
4. Remove the chicken from the cashew milk marinade and dip each piece in the flour mixture until well coated.
5. Air Fry two piece of chicken at a time until golden brown and cooked through, about 6 minutes per side.
6. Rest the cooked chicken on paper towels to cool.
7. Make the sauce by combining all sauce ingredients in a small bowl.
8. Assemble sandwiches or Wraps by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, lettuce.