If you’re looking to spice up your weeknight dinner routine, Cashew Chicken Lettuce Wraps are the answer. This vibrant, Asian-inspired dish is full of tender diced chicken, crunchy cashews, sweet bell peppers, and zesty green onions, all coated in a crave-worthy savory sauce. Tucked into crisp lettuce leaves, these wraps are a delicious hands-on meal that’s light yet completely satisfying. Whether you’re cooking for family or looking to impress friends, this recipe proves you don’t need complicated methods or exotic ingredients to create something absolutely delicious and fun to eat.
Ingredients You’ll Need
One of the greatest joys of making Cashew Chicken Lettuce Wraps is how simple and approachable each ingredient is, yet together they deliver big on flavor and texture. Every item in the list below brings something special—whether it’s crunch, color, or a punchy note to the sauce.
- Chicken Breast: Choose boneless, skinless chicken breasts for lean, tender bites that soak up all the delicious sauce flavors.
- Olive Oil: A heart-healthy option for sautéing, it helps everything sizzle and caramelize nicely.
- Unsalted Roasted Cashews: The star of the show for crunch; use unsalted so you control the seasoning.
- Shredded Carrots: Add bright color, sweetness, and a pleasant snap to each bite.
- Red Bell Pepper: Brings juiciness and a pop of vibrant red to the wraps.
- Green Onions: Sprinkle in a savory punch and a touch of freshness to balance the richness.
- Garlic: Nothing transforms a dish like fresh garlic; it gives aromatics and a mouthwatering flavor base.
- Low-Sodium Soy Sauce: The backbone of the sauce; using low-sodium keeps things balanced but still savory.
- Hoisin Sauce: Adds a signature sweet and tangy depth; a little goes a long way.
- Rice Vinegar: Offers a subtle, tangy brightness that lifts the whole dish.
- Sesame Oil: Just a drizzle brings a warm, nutty aroma that’s iconic in Asian cuisine.
- Ground Ginger: Lends a gentle heat and echoes those classic stir-fry flavors.
- Salt & Pepper: Essential for seasoning, so every bite is perfectly savory.
- Butter Lettuce or Romaine: Choose sturdy, fresh leaves—these are your crisp and cooling edible wraps!
How to Make Cashew Chicken Lettuce Wraps
Step 1: Sauté the Chicken
Begin by heating olive oil in a large skillet over medium-high heat. As soon as the oil shimmers, add the diced chicken, season it lightly with salt and pepper, and cook until it’s golden on the outside and fully cooked through. This should take about 6 to 8 minutes and gives you the ideal slightly crispy exterior while keeping each cube juicy on the inside.
Step 2: Boost Flavors with Garlic and Ginger
Once your chicken is cooked, stir in the minced garlic and ground ginger. You’ll instantly notice the fragrant aroma wafting from the pan—this is what makes Cashew Chicken Lettuce Wraps so inviting. Allow them to sauté for about 1 minute, being careful not to burn the garlic.
Step 3: Add Veggies and Cashews
Now, toss in the cashews, shredded carrots, diced red bell pepper, and sliced green onions. Stir everything together and let the mixture sauté for a couple of minutes. The veggies should soften slightly, while the cashews warm up and release their flavor, creating an irresistible medley of crunch and snap.
Step 4: Mix the Sauce
In a separate small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil. This easy, four-ingredient sauce will give your wraps that signature savory-sweet zing without overpowering any of the fresh flavors you’ve built so far.
Step 5: Combine and Finish
Pour the sauce over your skillet mixture. Toss everything together to coat each piece of chicken and every vegetable in those glossy, flavorful juices. Let it simmer for another 2 to 3 minutes, just until the sauce is mostly absorbed and the carrots and peppers are crisp-tender, not mushy. Remove from the heat and get ready to assemble!
Step 6: Assemble the Wraps
Arrange washed lettuce leaves on a serving plate, spoon generous portions of the Cashew Chicken mixture into each one, and serve immediately. Each wrap promises the perfect balance of savory, sweet, and crunch—all in a refreshing edible bundle.
How to Serve Cashew Chicken Lettuce Wraps
Garnishes
This is your chance to add extra flair and flavor. Sprinkle your Cashew Chicken Lettuce Wraps with more sliced green onions, a shower of chopped cilantro, or even a handful of sesame seeds. If your crew loves heat, let everyone drizzle on a touch of sriracha or scatter crushed red pepper flakes for a brilliant extra kick.
Side Dishes
Pair your Cashew Chicken Lettuce Wraps with simple sides that complement the vibrant main. Steamed jasmine rice, quinoa, or a cool cucumber salad all make lovely additions. If you want something light, a quick Asian slaw or even a bowl of miso soup rounds out the meal beautifully without weighing it down.
Creative Ways to Present
Have fun with the presentation: pile the chicken filling in a large bowl, arrange lettuce leaves around it, and let guests build their own Cashew Chicken Lettuce Wraps. Or assemble each wrap and line them up on a platter for easy, grab-and-go party bites. You could even set up a “lettuce wrap bar” with extra toppings like shredded purple cabbage, bean sprouts, or spicy mayo for a DIY twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra filling, transfer it to an airtight container and store in the fridge for up to three days. Be sure to keep the lettuce leaves separate, since they tend to wilt if they’re pre-filled.
Freezing
While lettuce doesn’t freeze well, you can absolutely freeze the chicken filling on its own. Let it cool, then seal it in a freezer-safe bag or container. It will stay fresh for up to two months—making future Cashew Chicken Lettuce Wraps a breeze to whip up.
Reheating
To reheat, simply warm the filling in a skillet over medium heat, stirring gently until it’s hot throughout. This keeps the veggies from getting too soggy. You can also microwave individual portions, just do so in short bursts and stir in between. Then, spoon the steaming filling into crisp, cold lettuce leaves for a meal that tastes fresh from the stove.
FAQs
Can I use chicken thighs instead of chicken breasts?
Definitely! Chicken thighs are slightly more flavorful and stay extra juicy. Just be sure to trim excess fat and dice the meat into small pieces for even cooking; they work perfectly in Cashew Chicken Lettuce Wraps.
Can I make these vegetarian or vegan?
Yes! Swap out the chicken for firm tofu or tempeh and use a plant-based hoisin sauce. The cashews still provide a hearty, protein-rich crunch, making veggie-friendly Cashew Chicken Lettuce Wraps a hit with everyone.
How can I make this gluten-free?
It’s easy—just use certified gluten-free soy sauce or coconut aminos in place of regular soy sauce. Double-check your hoisin sauce, as some brands sneak in gluten; opt for a gluten-free variety to make your Cashew Chicken Lettuce Wraps completely safe for those with sensitivities.
Is there a way to make these spicier?
Absolutely! Stir a teaspoon of sriracha or a good pinch of red pepper flakes into the sauce, or keep a bottle of hot sauce on the table so everyone can adjust the heat of their Cashew Chicken Lettuce Wraps to their own liking.
What’s the best kind of lettuce to use?
Butter lettuce is wonderfully tender and forms perfect “cups,” making it the go-to choice for Cashew Chicken Lettuce Wraps. Romaine also works if you want a crispier crunch or need heartier leaves to hold more filling.
Final Thoughts
If you want a meal that’s equal parts fresh, flavorful, and fun to eat, you just can’t beat Cashew Chicken Lettuce Wraps. I hope you’ll give these a try the next time you crave something speedy, healthy, and way more exciting than takeout—you might just discover a new favorite in your dinner rotation!
Print
Cashew Chicken Lettuce Wraps Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cashew Chicken Lettuce Wraps are a delicious and healthy Asian-inspired meal that’s perfect for a quick weeknight dinner. Tender chicken, crunchy cashews, and colorful veggies are seasoned with flavorful sauces and wrapped in fresh lettuce leaves for a satisfying and low-carb dish.
Ingredients
For the Cashew Chicken:
- 1 pound boneless, skinless chicken breasts (diced)
- 1 tablespoon olive oil
- 1/2 cup unsalted roasted cashews
- 1/2 cup shredded carrots
- 1/2 red bell pepper (diced)
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
For Serving:
- 1 head butter lettuce or romaine (leaves separated)
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked, about 6–8 minutes.
- Sauté Vegetables: Add garlic and ginger, cook for 1 minute. Stir in cashews, carrots, bell pepper, and green onions.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour into the skillet and toss to combine.
- Finish: Cook for 2–3 minutes until vegetables are slightly tender and sauce is absorbed. Spoon mixture into lettuce leaves and serve.
Notes
- Add sriracha or crushed red pepper flakes for heat.
- For a lower-carb option, reduce hoisin or use coconut aminos instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 3 lettuce wraps
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
