Description
Cashew Chicken Lettuce Wraps are a fresh, flavorful, and quick meal featuring tender chicken, toasted cashews, crunchy vegetables, and a savory balanced sauce, all wrapped in crisp butter lettuce leaves. This healthy, low-carb dish is perfect for weeknights, gatherings, or any time you want a light yet satisfying meal that’s easy to customize.
Ingredients
Scale
Protein and Nuts
- 1 lb chicken breast, chopped into bite-sized pieces
- 1/2 cup cashews, toasted
Vegetables
- 8–10 butter lettuce leaves, washed and dried
- 1/2 cup bell pepper, finely diced
- 1/2 cup carrots, shredded
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Sauce and Seasonings
- 2 tbsp soy sauce (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar
- 1 tsp natural gelling agent
- 1 tsp sesame oil (natural)
- 1/4 cup water
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the Ingredients: Chop the chicken into small bite-sized pieces for even cooking. Toast the cashews in a dry pan until golden and fragrant, then set aside. Finely dice the bell pepper and shred the carrots. Slice the green onions thinly and mince the garlic and ginger carefully to release their full flavor.
- Cook the Chicken: Heat a splash of sesame oil in a skillet over medium-high heat. Add the chopped chicken and cook until browned and cooked through, about 5-7 minutes, stirring occasionally to avoid sticking or burning.
- Make the Sauce: In a small bowl, whisk together soy sauce (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, water, and natural gelling agent to slightly thicken the sauce. Add minced garlic and ginger for a savory aroma. Adjust seasoning to taste, adding chili flakes if desired.
- Combine Everything: Pour the prepared sauce into the cooked chicken in the skillet, stirring well to coat all pieces evenly. Toss in diced bell peppers, shredded carrots, and sliced green onions. Cook for another 2-3 minutes to soften slightly while maintaining crunch.
- Assemble the Wraps: Separate the butter lettuce leaves and rinse gently under cold water. Dry thoroughly. Spoon generous portions of the cashew chicken mixture into each leaf and top with toasted cashews for extra crunch. Fold or roll loosely to serve.
Notes
- Choose fresh, crisp lettuce leaves to hold fillings better.
- Toast cashews just before serving to bring out their flavor.
- Cut vegetables uniformly for even cooking and texture balance.
- Add natural gelling agent gradually to control sauce thickness.
- Use high heat for quick cooking to keep chicken tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Sautéing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 wrap with filling
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: cashew chicken, lettuce wraps, healthy, quick dinner, low carb, Asian-inspired, gluten free
