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Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These easy Cashew Chicken Lettuce Wraps are a quick, fresh, and flavorful meal featuring juicy chicken, crunchy cashews, and crisp vegetables wrapped in tender iceberg lettuce leaves. Perfect for a healthy weeknight dinner or light lunch, they offer a delightful blend of textures and bright, savory flavors with natural, wholesome ingredients.

Ingredients

Scale

Protein

  • 1 lb chicken thighs, finely chopped or minced

Vegetables & Nuts

  • 3 green onions, chopped
  • 1 red bell pepper, chopped
  • 1 cup cashews, toasted
  • Iceberg lettuce leaves (about 8-10 leaves), washed and separated

Sauce & Flavorings

  • 2 tbsp soy sauce (natural)
  • 1 tbsp apple cider vinegar
  • 2 tbsp peanut butter (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1/2 tsp natural gelling agent
  • 1 tbsp sesame oil (natural)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced

Instructions

  1. Prepare the Chicken: Finely chop or mince the chicken thighs to ensure quick cooking and easy mixing with the sauce and vegetables.
  2. Cook Aromatics: Heat sesame oil (natural) in a skillet over medium heat. Add minced garlic and ginger and sauté until fragrant, about 1-2 minutes, creating a flavorful base.
  3. Cook the Chicken: Add the chopped chicken thighs to the skillet. Cook, stirring frequently, until the chicken is golden brown and fully cooked through, about 6-8 minutes.
  4. Mix the Sauce: In a bowl, whisk together soy sauce (natural), apple cider vinegar, peanut butter (natural), vegetarian Worcestershire sauce (natural), and the natural gelling agent until smooth and well combined.
  5. Combine and Simmer: Pour the sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly. Let the mixture simmer gently until the sauce thickens and coats the chicken, about 3-4 minutes.
  6. Add Veggies and Cashews: Stir in the chopped red bell pepper, green onions, and toasted cashews. Cook briefly, about 1-2 minutes, to soften the pepper slightly but keep the crunch.
  7. Assemble the Wraps: Spoon the chicken mixture into crisp iceberg lettuce leaves, wrapping each like a taco or burrito, ready to serve.

Notes

  • Use fresh iceberg or butter lettuce leaves for sturdy wraps that hold the filling well.
  • Lightly toast cashews before adding to enhance crunch and flavor.
  • Avoid overcooking chicken to keep it juicy; let the sauce finish thickening and coating the meat.
  • Adjust sauce thickness by adding a little water or more natural gelling agent as desired.
  • Add peppers and green onions at the end to keep them fresh and crunchy.
  • Garnish with chopped fresh cilantro or basil and extra cashews for enhanced flavor and texture.
  • Serve with cucumber salad or steamed jasmine rice for a balanced meal.
  • Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently in a skillet over medium heat, stirring occasionally until warmed through.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Sautéing
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 wrap (approx.)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: Cashew Chicken Lettuce Wraps, Chicken Wraps, Quick Healthy Dinner, Low Carb, Gluten Free, Asian Lettuce Wraps

Find it online: https://puretastekitchen.com/cashew-chicken-lettuce-wraps/