Tuesday, January 19, 2016

Cashew Chicken Lettuce Wraps

I needed a quick and healthy dinner that would appease both my husband and my picky toddler.  I'm a huge fan of cashews and lettuce wraps, so I thought, "Hey, let's try Cashew Chicken Lettuce Wraps!".   It only took about 20 minutes to make, and everyone gobbled the wraps right up.  Success!

Cashew Chicken Lettuce Wraps
Serves 4-6

2 Tbsp Coconut Oil (or cooking oil of choice)
1/2 Onion, diced
2-3 Garlic Cloves, minced
1 lb Chicken Breasts, cooked & diced  (I boiled mine)
8 oz can of Water Chestnuts, diced
1/4 Cup Soy Sauce
2 Tbsp Rice Vinegar
3 Tbsp Honey
1/2 - 1 Tbsp of Sriracha Sauce
1/2 tsp Ginger Powder
1 Tbsp Toasted Sesame Oil
Salt & Pepper, to taste
1/3 Cup Chopped Cashews
8 Butter Leaf or Bibb Lettuce Leaves


 1.  Heat a large skillet over medium heat.  Add in oil and onions,  Sauté until softened, about 5 minutes.  Add in garlic cloves, and cook for an additional 2 minutes.  Stir in diced chicken and water chestnuts.

2.  Meanwhile, whisk together the soy sauce, rice vinegar, honey, Sriracha, ginger, and sesame oil until smooth.  Pour sauce over the chicken in the skillet, and cook at medium heat, stirring frequently.    Simmer until thickened, and then remove from heat.

3.  Top the lettuce leaves with scoops of the chicken mixture, and garnish with the chopped cashews; drizzle with additional Sriracha sauce if desired.  Wrap and eat.

Serving Size:  1/6th of Chicken Mixture, 2-3 Lettuce Leaves, and 1 Tbsp of Cashews
Calories:  240
Fat:  11
Carbs:  16
Protein:  20

1 comment:

  1. I recently started watching my calories, so this recipe is perfect for me. Thanks for the idea!