Cashew Chicken Lettuce Wraps

Cashew chicken lettuce wraps on a white speckled plate

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5 from 1 review

Easy chicken lettuce wraps with an Asian-inspired cashew sauce, topped with toasted cashews and green onion.



Cashew Sauce:

  • 6 tablespoons cashew, almond or peanut butter
  • ¼ cup brown sugar
  • ¼ cup low sodium soy sauce or tamari
  • 3 tablespoons sesame oil
  • 1 tablespoon Sriracha or chili garlic sauce
  • Zest and juice of 2 medium limes
  • 1-inch piece fresh ginger, peeled and minced
  • Splash hot water

Chicken and Lettuce Wraps:

  • 1 tablespoon oil
  • 1-1 ½ pounds ground chicken
  • 10 ounce bag coleslaw mix
  • Coarse salt and ground black pepper, to taste
  • 2 heads Boston lettuce (or Bibb)
  • Handful fresh cilantro
  • Handful chopped cashews
  • Sriracha, to taste


  1. In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.
  2. Heat oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned. Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat.
  3. Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.


Cooking Tip: Use any ground meat and any nut butter to make this recipe.