These wraps are inspired by the classic Chinese restaurant lettuce wraps (you know the ones), but with a little cashew chicken twist. The sauce is savory, sweet, garlicky, and just a little sticky—exactly what you want wrapped in a crunchy lettuce leaf. And the best part? You can have them on the table in 25 minutes flat.
Make them for dinner, meal prep lunches, or serve them up as a crowd-pleasing appetizer at your next get-together.
Why You’ll Love This Recipe
- Quick and easy – 25 minutes start to finish.
- Fresh and light – But super filling thanks to the chicken and cashews.
- Better than takeout – Full of flavor without the grease.
- Meal-prep friendly – Just keep the filling and lettuce separate.
- Gluten-free and dairy-free – Easily customizable for different diets.
Prep Time and Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (3–4 wraps each)
- Calories per serving: ~380
- Protein: 28g | Carbs: 18g | Fat: 21g
Ingredients
For the Chicken Filling:
- 1 tablespoon oil (avocado, olive, or sesame)
- 1 lb boneless, skinless chicken breast or thighs, finely diced or ground
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or ½ tsp ground ginger)
- ½ cup roasted unsalted cashews, roughly chopped
- ½ cup water chestnuts, chopped (optional for crunch)
- 2–3 green onions, sliced
For the Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce (or substitute: 1 tbsp more soy sauce + ½ tsp honey + ¼ tsp vinegar)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon chili garlic sauce or sriracha (optional, for heat)
For the Wraps:
- 1 head butter lettuce, romaine, or little gem (washed and leaves separated)
- Optional toppings: shredded carrots, more green onions, sesame seeds, chopped cilantro, lime wedges
Lettuce Tip: Butter or Bibb lettuce works great because the leaves are soft, round, and hold filling well without tearing.
Step-by-Step Instructions
1. Make the Sauce
- In a small bowl, whisk together soy sauce, hoisin, honey, vinegar, sesame oil, and chili garlic sauce.
- Set aside. You’ll add this later to the chicken for maximum flavor.
2. Cook the Chicken
- Heat oil in a large skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, about 6–8 minutes.
- Add garlic and ginger, cook 1–2 more minutes until fragrant.
3. Add Cashews & Crunch
- Stir in the chopped cashews, water chestnuts (if using), and most of the green onions.
- Pour in the sauce and stir to coat everything.
- Let it simmer on low for 2–3 minutes until slightly thickened and sticky.
🔥 Pro Tip: Add a splash of water if the sauce gets too thick.
4. Assemble the Wraps
- Lay out lettuce leaves on a serving plate.
- Spoon warm chicken mixture into the center of each leaf.
- Top with extra green onions, carrots, sesame seeds, or fresh herbs.
How to Serve
Serve your lettuce wraps with:
- A side of rice or cauliflower rice
- Steamed or roasted veggies like broccoli or snap peas
- Chili garlic sauce or sriracha for extra heat
- Extra lime wedges for that zesty finish
These are also great on a big platter for a DIY lettuce wrap bar—perfect for guests!
Tips for Wrap Success
- Dice the chicken small – Bite-sized pieces are easier to wrap and eat.
- Chop cashews roughly – Big pieces = extra crunch.
- Don’t overfill the lettuce – Keep wraps neat and easy to handle.
- Double the sauce if you love things extra saucy (no judgment!).
- Use two lettuce leaves per wrap if yours are fragile or small.
Recipe Variations
- Vegetarian – Use chopped mushrooms, tofu, or tempeh instead of chicken.
- Keto/Low-carb – Skip the honey and use a keto sweetener like monk fruit or omit it.
- Extra Protein – Add scrambled egg or edamame.
- Nut-free – Skip cashews and sub in toasted sunflower seeds or pumpkin seeds.
- Sticky Orange Glaze – Add 2 tbsp orange juice and a little zest to the sauce!
Storage & Meal Prep
Store:
- Keep chicken filling in an airtight container in the fridge for up to 4 days.
- Store lettuce leaves separately to keep them crisp.
Reheat:
- Warm the filling in a skillet or microwave before assembling wraps.
Freeze:
- The filling freezes well! Cool completely, freeze in portions, and reheat for a fast meal.
FAQ
Can I use ground chicken or turkey?
Absolutely! Ground meat works perfectly and cooks even faster.
What’s the best lettuce for wraps?
Butter lettuce is soft and flexible. Romaine and iceberg are great for crunch.
Are these spicy?
Only if you add chili garlic sauce—totally optional!
Can I make the filling ahead?
Yes—make the filling up to 3 days in advance and store in the fridge.
Can I make these dairy-free/gluten-free?
Yes! Use tamari for gluten-free and skip cheese (though there isn’t any in this version!).
Conclusion
These Cashew Chicken Lettuce Wraps are light, flavorful, and just straight-up fun to eat. They’re a perfect combo of savory, crunchy, sweet, and fresh—everything you want in a healthy but totally satisfying meal.
Perfect for a weeknight dinner, a meal prep hero, or your next crowd-pleasing party bite. Try them out, snap a pic, and tag me—I need to see those perfectly wrapped, saucy lettuce bundles!
Print
Cashew Chicken Lettuce Wraps
- Total Time: 25 min
Description
Cashew Chicken Lettuce Wraps are a healthy, flavorful, and fun-to-eat meal! With tender chicken, savory vegetables, and crunchy cashews, all wrapped in fresh lettuce leaves, this dish is perfect for a light dinner or a snack that’s both satisfying and packed with protein. The mix of Asian-inspired sauces adds just the right balance of sweet and savory.
Ingredients
For the filling:
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1 lb chicken breast, diced
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2 tbsp olive oil or sesame oil
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1 medium onion, finely chopped
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1 red bell pepper, chopped
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1 cup mushrooms, chopped
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2 garlic cloves, minced
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1-inch piece of fresh ginger, grated (or 1 tsp ground ginger)
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¼ cup low-sodium soy sauce
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2 tbsp hoisin sauce
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1 tbsp rice vinegar
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1 tbsp honey or maple syrup
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1 tsp chili paste or sriracha (optional for heat)
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½ cup roasted cashews, roughly chopped
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2 green onions, sliced
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1 tbsp sesame seeds (optional)
For the wraps:
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1 head of iceberg or butter lettuce (for wrapping)
Instructions
1️⃣ Cook the chicken: In a large skillet or wok, heat the oil over medium heat. Add the diced chicken and cook, stirring occasionally, until fully cooked and browned, about 6–7 minutes. Remove the chicken from the pan and set aside.
2️⃣ Sauté the veggies: In the same skillet, add the onion, bell pepper, and mushrooms. Cook for 3–4 minutes until the vegetables begin to soften.
3️⃣ Add garlic and ginger: Stir in the garlic and ginger, cooking for an additional 1–2 minutes until fragrant.
4️⃣ Create the sauce: Add the soy sauce, hoisin sauce, rice vinegar, honey, and chili paste (if using) to the pan. Stir to combine and let the sauce simmer for about 2 minutes.
5️⃣ Combine chicken and sauce: Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for another 2–3 minutes to allow the flavors to combine and heat through.
6️⃣ Finish the dish: Stir in the chopped cashews and sliced green onions, then remove from heat.
7️⃣ Assemble the wraps: Carefully separate the lettuce leaves, wash them, and pat them dry. Spoon the chicken mixture into the center of each lettuce leaf and garnish with sesame seeds if desired.
8️⃣ Serve: Enjoy your Cashew Chicken Lettuce Wraps immediately, served with extra soy sauce or chili paste on the side if desired.
Notes
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Lettuce Tip: Iceberg lettuce works best for its crunch and ability to hold the filling. Butter lettuce is a softer option for a different texture.
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Substitute Protein: Feel free to swap chicken for ground turkey, pork, or tofu for a vegetarian option.
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Make It Spicy: Adjust the level of heat by adding more chili paste or sriracha to your liking.
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Storage: Store leftover filling in an airtight container for up to 2 days. Assemble the wraps just before serving.
- Prep Time: 10 min
- Cook Time: 15 min
