These cashew chicken wraps are one of my favorite recipes! They are easy to make and on the table in about half an hour.
I love to meal prep these and put them in my fridge for lunches or to serve them for dinner. I store the lettuce leaves and filling separately and just assemble when ready to serve so the lettuce doesn’t wilt.
Check out these vegan tofu lettuce wraps too.
Cashew Chicken Wraps
Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4
Sauce Ingredients:
1/3 c. tamari, soy sauce, or coconut aminos
2 T. crunchy peanut butter, room temperature
3 T. honey
2 T. rice vinegar
1-2 large garlic cloves, minced
1 T. sesame oil
½ t. crushed red pepper flakes*
*For less heat, use ¼ teaspoon crushed red pepper flakes instead
Ingredients:
1 lbs. boneless, skinless chicken breast, cubed
2 T. unsalted butter
3 large green onions, sliced (white and green parts separated)
1-2 cloves garlic, minced
Sea salt and black pepper, to taste
I large head Bibb lettuce, separated, rinsed, and patted dry
½ c. chopped cashews, lightly salted
Tip: For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm.
Directions:
- Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
- Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
- Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
- Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!
Cashew Chicken Wraps
Ingredients
Sauce Ingredients:
- 1/3 cup tamari soy sauce, or coconut aminos
- 2 tbsp crunchy peanut butter room temperature
- 3 tbsp honey preferably local
- 2 tbsp rice vinegar
- 1-2 large garlic cloves minced
- 1 tbsp sesame oil
- ½ tsp crushed red pepper flakes* For less heat use ¼ teaspoon crushed red pepper flakes instead
Other Ingredients:
- 1 lbs. boneless skinless chicken breast cubed
- 2 tbsp unsalted butter
- 3 large green onions sliced (white and green parts separated)
- 1-2 cloves garlic minced
- Salt and black pepper to taste
- 1 large head Bibb lettuce separated, rinsed, and patted dry
- ½ cup chopped cashews lightly salted
Instructions
- Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
- Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
- Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
- Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!
Notes
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
Leave a Reply