Last summer, I was hosting a backyard barbecue and needed something light yet crowd-pleasing to balance out the grilled burgers. That’s when I whipped up these Cashew Chicken Lettuce Wraps for the first time. One bite, and everyone was hooked the crunchy lettuce cradling that sweet-savory chicken filling studded with cashews. It’s like PF Chang’s but fresher, healthier, and way easier on the waistline. I’ve since made them a staple for weeknights, game days, and even packed lunches. If you’re into Lettuce Wraps Recipes or Chicken And Lettuce Recipes, this one’s a game-changer.
Picture this: tender bites of chicken tossed in a glossy sauce that hits all the notes umami from hoisin, a kick from sriracha, and that irresistible crunch from cashews. Spooned into cool, crisp butter lettuce leaves, it’s low-carb magic without sacrificing flavor. No deep-frying, no heavy rice just pure satisfaction. Perfect for Cashew Lettuce Wraps fans who want quick dinners under 30 minutes.
Why You’ll Love These Cashew Chicken Lettuce Wraps
These wraps aren’t just another recipe; they’re my go-to when cravings hit for Chinese takeout but I want something lighter. The sauce thickens right in the pan, coating everything perfectly without being gloopy. Cashews add that nutty texture that makes each bite pop. Plus, it’s customizable spicy or mild, with extra veggies if you like. Cashew Chinese Chicken Lettuce Wraps have never been this simple.
I remember tweaking the sauce after a few tests; a splash more vinegar brightens it up. Now it’s spot-on every time. Serve as appetizers or a full meal alongside cucumber slices or fried rice. Healthy Cashew Chicken Lettuce Wraps that feel indulgent? Yes, please.
Ingredients for Cashew Chicken Lettuce Wraps
Gathering these is a breeze most are pantry staples. Focus on fresh chicken and good lettuce for the best results. Here’s everything numbered out clearly.
- 1 lb ground chicken (or diced boneless skinless chicken breasts)
- 1/2 cup unsalted cashews, roughly chopped
- 1/4 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon sriracha (adjust for heat)
- 2 green onions, sliced (plus more for garnish)
- 1 head butter lettuce (or romaine hearts), leaves separated
- 2 tablespoons avocado oil (for cooking)
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
How to Make Butter Lettuce Chicken Wraps
Start by heating the oil in a large skillet over medium-high. Brown the ground chicken, breaking it up as it cooks about 5-7 minutes until no pink remains. Push it to the side and sauté garlic and ginger for 30 seconds until fragrant. That aroma? Kitchen heaven.
Pour in hoisin, soy sauce, rice vinegar, sesame oil, and sriracha. Stir to combine, then add the cornstarch slurry. Let it bubble and thicken for 2 minutes, scraping up any bits. Toss in cashews and most of the green onions. Taste and tweak more sriracha if you dare.
Spoon generous scoops into chilled lettuce leaves. Garnish with extra onions. Done. The contrast of warm filling against cool lettuce is perfection. Letucce Wraps Dinners (yep, even with that quirky spelling search) just got elevated.
Pro Tips for Perfect Cashew Chicken Lettuce Wraps Healthy
- Don’t skip the slurry it gives that glossy takeout shine without sogginess.
- Toast cashews lightly first for deeper flavor; 2 minutes in a dry pan does wonders.
- Prep lettuce ahead: rinse, dry thoroughly, and chill to keep crisp.
- For extra crunch, add diced water chestnuts or bell peppers to the filling.
- Make it kid-friendly by dialing back sriracha and calling them fun “tacos.”
Easy Variations on Lettuce Wraps Recipes
Swap ground turkey for chicken in these Chicken And Lettuce Recipes. Go veggie with crumbled tofu or mushrooms. For Vegan Thai Chicken Lettuce Wraps twist, use plant-based chicken and tamari. Add shredded carrots or cabbage for bulk. Spicy version? Double sriracha and sesame seeds.
Troubleshooting Cashew Lettuce Wraps
- Sauce too thick? Thin with a splash of chicken broth.
- Chicken sticking? More oil and higher heat initially.
- Lettuce wilting? Assemble right before eating; store filling separate.
- Not flavorful enough? Fresh ginger is key ground won’t cut it.
Ingredient Substitutions
- No cashews? Peanuts or almonds work great.
- Hoisin allergy? Oyster sauce plus honey mimics it.
- Gluten-free? Tamari for soy, arrowroot for cornstarch.
- Butter lettuce out? Romaine or bibb lettuce cups are sturdy alternatives.
- Spice averse? Omit sriracha; add chili flakes later.
Storage and Serving Suggestions
Leftovers? Store filling in an airtight container up to 3 days in the fridge; lettuce separate to stay crisp. Reheat gently on stovetop microwave makes it mushy. Freezes well for 2 months; thaw overnight. Serve with rice, quinoa, or fresh fruit for a full meal. Great for meal prep!
Frequently Asked Questions
Can I make Cashew Chicken Lettuce Wraps ahead?
Yes! Filling holds up 3 days chilled. Assemble fresh for crunch.
Are these low-carb?
Absolutely lettuce swaps wraps for under 10g carbs per serving.
What lettuce is best for wraps?
Butter or bibb for softness; romaine for sturdier holds.
Can I bake instead of stovetop?
Sure, 400°F for 15 mins, but stovetop gets better sear.
How spicy are they?
Mild with 1/2 tsp sriracha; adjust to your taste.
Vegetarian option?
Use tofu or mushrooms; sauce works perfectly.
Cashew Chicken Lettuce Wraps
Equipment
- Large skillet
- Wooden spoon
- Butter lettuce
Ingredients
- 1 lb ground chicken
- 1/2 cup unsalted cashews roughly chopped
- 1/4 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon sriracha adjust for heat
- 2 green onions sliced
- 1 head butter lettuce leaves separated
- 2 tablespoons avocado oil for cooking
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tbsp water
Instructions
- Heat avocado oil in a skillet over medium-high. Brown ground chicken for 5-7 minutes.
- Add garlic and ginger; sauté 30 seconds.
- Stir in hoisin, soy sauce, rice vinegar, sesame oil, and sriracha.
- Add cornstarch slurry; thicken 2 minutes.
- Mix in cashews and green onions. Spoon into lettuce leaves.
Notes
- Toast cashews for extra flavor.
- Store filling separate from lettuce.
- Adjust spice to taste.
