Cashew Chicken Lettuce Wraps {30-Minute Meal}

Light, healthy and packed with flavor, these cashew chicken lettuce wraps are so delicious and super easy to make (one skillet!).

Cashew Chicken Lettuce Wraps

Had this dish actually been posted in 2015 (it was made, photographed, and devoured last year, just preempted in favor of, you know, cookies and stuff), it would probably have made my favorites list.

No offense, shrimp and mango lettuce wraps but these cashew chicken lettuce wraps have you (just slightly) beat.

One of those meals I could seriously eat day in and day out, and maybe I just will, these flavorful wraps are healthy (I know, I know, such the tag word this month) and so super easy to prepare.

Every time I post a new lettuce wrap recipe, I gush.

Maybe it’s just me and lettuce wraps. We have a thing for each other.

All I know is that I’d pretty much be happy living on a deserted island with these cashew chicken lettuce wraps for the rest of forever (ok, ok, I’d bring my family and deodorant, too).

Oh, and just because I forgot to photograph these babies topped with the chopped cucumbers and tomatoes doesn’t mean you should forget to add them.

The hint of fresh and crunchy with the flavors and textures of the cashew + chicken is almost too much.

Cashew Chicken Lettuce Wraps

What To ServeFresh fruit
Roasted Broccoli (or other veg): toss broccoli florets with olive oil, salt, pepper and roast it at 425 degrees, stirring once or twice, until golden and tender, 10-15 minutes
Pao de Queijo or Cilantro Lime Rice (or both!)

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Cashew Chicken Lettuce Wraps

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Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup finely diced yellow or white onion
  • 1 cup finely diced (or shredded) carrots
  • 3-4 cloves garlic, finely minced or pressed through a garlic press
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoon pure maple syrup
  • 1/2 cup chopped raw cashews (lightly toasted, if desired)
  • Bibb or green leaf lettuce leaves for wrapping
  • Chopped cucumbers and tomatoes for serving

Directions:

  1. In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
  2. Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
  3. Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
  4. Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
  5. Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).

Notes:

Trust me that the cucumbers (and tomatoes, too, but mostly the cucumbers) make this dish really shine. Also, really important, if you aren’t using low-sodium soy sauce, you’ll probably want to omit the salt from the recipe (and even then, I’m not sure how salty it will be since I’ve only ever used low-sodium here).

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Recipe Source: adapted slightly from Tiffany S. (a MKC reader who sent it to me)