In a large mixing bowl, combine the coleslaw mix, cashews, and sliced green onions. Toss gently to ensure the ingredients are evenly distributed. Allow to sit for 10 minutes.

In a saucepan, whisk together the seasoned rice vinegar, soy sauce, hoisin sauce, brown sugar, garlic powder, and ground ginger. Heat over medium heat for 3-5 minutes until thickened and glossy.

In a large skillet, melt butter and olive oil over medium-high heat. Add chicken strips, season lightly with sea salt, and cook for 5-7 minutes until golden brown and cooked through.

Reduce heat to low and pour teriyaki glaze over the cooked chicken. Stir gently to coat and simmer for an additional minute.

Warm tortillas in a dry skillet for about 30 seconds on each side. Place glazed chicken in the center, followed by a scoop of slaw. Fold sides and roll tightly to secure filling.

Slice the wraps diagonally and serve immediately, pairing with sides like cucumber salad or miso soup.