Chicken Cashew Lettuce Wraps
Indulge in the vibrant flavors of Chicken Cashew Lettuce Wraps, a quick and healthy meal perfect for busy weeknights or light entertaining. This 30-minute recipe combines succulent chicken, roasted cashews, and crunchy water chestnuts with a bold, savory-sweet sauce made from soy, hoisin, and sesame oil. Aromatic garlic, ginger, and green onions infuse every bite, while crisp lettuce leaves act as a refreshing, low-carb "wrap" for the flavorful filling. Topped with optional red pepper flakes for a slight kick, these wraps are customizable and ideal for gluten-free or dairy-free lifestyles. Perfect as an appetizer or main course, these lettuce wraps promise to satisfy every craving.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Onion, finely chopped
- 1 large Carrot, julienned or finely diced
- 1 can (8 ounces) Water chestnuts, diced
- 0.5 cup Cashews, roasted and unsalted
- 2 stalks Green onions, chopped
- 8 leaves Butterhead or iceberg lettuce leaves
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Begin by preparing your chicken. Dice the chicken breasts into small, bite-sized pieces and set aside.
In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Set the sauce aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Stir in the chopped onion and carrot. Cook for another 3-4 minutes until the vegetables are slightly tender.
Add the diced water chestnuts and roasted cashews to the skillet. Stir well to combine all the ingredients.
Pour the prepared sauce over the chicken and vegetable mixture. Stir to coat everything evenly, and cook for an additional 2 minutes to let the flavors meld together.
Sprinkle the cooked mixture with chopped green onions and red pepper flakes if using, then remove from heat.
To assemble, spoon the chicken mixture into the center of a lettuce leaf, fold the leaf like a taco, and serve immediately.
Repeat with the remaining lettuce leaves and chicken mixture. Enjoy!
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 36.0 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3591 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
