Cashew Chicken Lettuce Wraps
One of my favorite ways to make a wrapped sandwich into a low-carb dish is by using lettuce wraps. That is, leaves of lettuce that take the place of bread. And with this recipe for cashew chicken, the lettuce adds a light, crisp bite to an already delicious filling. Best of all, dinner comes together in about 30 minutes.
Cashew Chicken Lettuce Wraps
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For the longest time when we would get takeout Chinese food, I would order cashew chicken or chicken with cashew nuts. Of course, you eat that with rice and, altogether, it was an expensive meal in more ways than one. It was pricey for my wallet and also for my daily carb count.
That’s why I’m so excited I discovered this recipe for cashew chicken wraps. I get the flavor I love from those long-ago takeout days, a filling meal and a carb count that doesn’t leave me feeling guilty because I blew the day.
This is a quick, easy and super-filling handheld dish. Made with simple, clean ingredients, you’ll love that you can serve up this healthy meal for yourself and your family in under 30 minutes.
I’m no stranger to using lettuce wraps to make hearty, delicious and low carb dinners. Some of my other favorites include Crock Pot Pulled Pork Lettuce Wraps and Sheet Pan Chicken Fajitas with Lettuce Wraps. Lettuce wraps work really nicely with these flavorful proteins.
If you’re looking to pair these lettuce wraps with a side, I would recommend this recipe for Cauliflower Fried Rice. It’s just amazing.
Ingredients
You’re making the sauce for these cashew chicken lettuce wraps from scratch. So the ingredients for the sauce are separate from the lettuce wraps themselves.
Sauce
- 1/3 cup tamari gluten-free soy sauce or coconut aminos
- 2 tablespoons sugar-free crunchy peanut butter room temperature
- 3 tablespoons honey alternative
- 2 tablespoons rice vinegar
- 1-2 large garlic cloves minced
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
Lettuce Wrap and Filling
- 1 pound boneless skinless chicken breast, cubed
- 2 tablespoons unsalted butter
- 3 large green onions sliced (white and green parts separated)
- 1-2 cloves garlic minced
- 1 head Bibb lettuce separated, rinsed, and patted dry
- 1/2 cup chopped cashews lightly salted
- Sea salt and black pepper to taste
Instructions
- Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
- Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
- Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
- Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!
Cashew Chicken Lettuce Wraps
Ingredients
Sauce
- 1/3 cup tamari gluten-free soy sauce or coconut aminos
- 2 tablespoons sugar-free crunchy peanut butter room temperature
- 3 tablespoons honey alternative
- 2 tablespoons rice vinegar
- 1-2 large garlic cloves minced
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
Lettuce Wrap and Filling
- 1 pound boneless skinless chicken breast, cubed
- 2 tablespoons unsalted butter
- 3 large green onions sliced (white and green parts separated)
- 1-2 cloves garlic minced
- 1 head Bibb lettuce separated, rinsed, and patted dry
- 1/2 cup chopped cashews lightly salted
- Sea salt and black pepper to taste
Instructions
- Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
- Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
- Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
- Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!