Filed Under: Chicken, chicken recipe, Dinner

Cashew Chicken Lettuce Wraps

This recipe was born of desperation one night when  I had nothing defrosted, the pantry was virtually empty, and I was struggling to find  something to cook.

February 2nd, 2017

From The Wellness Mama Cookbook by Katie Wells

Recipes born from virtually nothing are sometimes the best recipes ever...this one was no exception. I chopped up the chicken I had in the fridge and seasoned it to taste. On a whim,  I threw in some  of the cashews my kids had been  snacking on and a little maple syrup and was surprised at how  delicious the result  was!
Prep Time
10 minutes
  • ¼ cup coconut oil or 4 tablespoons (½ stick) unsalted butter
  • 1 pound skinless, boneless chicken breasts or thighs
  • 1 teaspoon garlic powder (substitute 2 minced garlic cloves if you have it)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil (optional)
  • 3 tablespoons coconut aminos or wheat-free fermented soy sauce
  • 3 tablespoons pure maple syrup, or more to taste
  • ½ cup cashew pieces, toasted
  • 1 head of butter lettuce
  • ½ small red onion
  1. Heat the oil in a large skillet over medium-high heat.

  2. Cut the chicken into bite- size pieces and add to the skillet. Season with the garlic powder, salt, pepper, and, if using, the basil and sauté until the chicken is almost completely cooked and is no longer translucent.

  3. Add the coconut aminos and stir until the liquid from the coconut aminos starts to evaporate. Add the maple syrup and continue to stir for another 2 to 3 minutes, until the maple syrup and coconut aminos have cooked down and there is very little liquid left in the pan.

  4. Add the cashews and stir until heated. Remove from the heat and allow to cool slightly.

  5. Wash, dry, and separate the lettuce leaves. Thinly slice the onion. Fill each leaf with ⅛ of the chicken mixture and top with the onion before serving.

Cashew Chicken Lettuce Wraps
Helene Dujardin

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