Cashew Chicken Lettuce Wraps

I'm on a mission to reduce the amount of carbs and processed foods in my diet. Out with things like "bread" and "pizza" and in with "wrapping shit in lettuce."

This is a recipe I found on Pinterest and changed around a bit to use what I had on hand. You can use whatever vegetables you want - or you can just stick with chicken, cashews and green onions. Add more or less cayenne depending how much heat you like - or just add some Sriracha when you put together your wraps. 

Cashew Chicken Lettuce Wraps


  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground red (cayenne) pepper
  • ¼ teaspoon ground ginger
  • 1 teaspoon sesame oil

Stir fry:

  • 1/2 lb ground chicken (or you can use ground turkey, you would just need to change the title of this recipe)
  • 8 boat shaped leaves of romaine, bibb or iceburg lettuce
  • 3 tablespoons vegetable or canola oil
  • 1/2 cup green onion, diced (about 2-3 onions)
  • 2 garlic cloves, minced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup celery, diced
  • 1 teaspoon soy sauce
  • ¼ cup cashews, chopped

Heat large saute pan over medium heat. Meanwhile, whisk together the ingredients for the sauce in a small bowl and set aside.

When your pan is hot, add some canola/veg oil and the chicken. Use a wooden spoon to break the chicken up and flip it around. Saute until it's cooked through - about 10 minutes. When cooked through remove the meat to a dish and set aside.

Add more oil to pan then add the garlic and vegetables and additional 1 tbsp soy sauce. Saute until vegetables are soft. At that point, add the meat back to the pan with the sauce you made. Stir together well. Add the cashews. Turn the heat down to medium low and cook all together for about 5 more minutes or until all the liquid is absorbed.


Tear/cut off some lettuce leaves that are about palm size and arrange on a platter. Add the stir fry to a small bowl and serve on the platter with the lettuce. Top with more cashews and green onions...and sriracha if you want things spicier.

This recipe serves two - or one person with leftovers.