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30 Min Easy Chicken Wraps Recipe (With Lettuce)

This Chicken Wraps recipe with cashews is perfect for a savory main dish or even as a tasty appetizer. Who needs Chinese take out when you can make a healthier and better version at home!

If you love the lettuce wraps at PF Chang’s, this recipe is for you! These cashew lettuce wraps have many of those same delicious flavors, including a decadent peanut butter sauce, but with less sugar and less carbs than the restaurant version.

Low carb lettuce wraps, like these Cheesesteak Lettuce Wraps and these Buffalo Chicken Wraps, are super easy recipes that are a terrific way to help cut out all those high carb buns, breads and dinner rolls, but without sacrificing incredible flavor. And that is just what you can expect when you make these Cashew Chicken Wraps.

Tender and juicy chicken is stir-fried in a sauce that gets just a little sweetness from honey that’s combined perfectly with a little spice from red pepper flakes. They are topped off with crunchy cashews then tucked into crispy lettuce cup. This dish has so much flavor, it is guaranteed to be a new family favorite!

Why we Love this Recipe

Super easy: Even though this recipe has a good many ingredients, many that are pantry staples, it is super easy to prepare. This dish can be ready and on the table in less than 30 minutes!

Healthy recipe: Who doesn’t just love Chinese food? But, let’s face it, the ingredients are not always healthy and can be loaded with sugar and preservatives. Not with this recipe! You know exactly what goes in it and can adjust it to your own personal preference.

Meal prep: This makes a great meal prep idea. Make up the chicken mixture in advance and store it in the fridge until ready to reheat.

3 chicken lettuce wraps on a plate

What’s Needed to Make Healthy Chicken Lettuce Wraps

For the Stir Fry Sauce

  • 1/3 c. tamari (gluten-free soy sauce) or coconut aminos
  • 2 T. sugar-free crunchy peanut butter, room temperature
  • 3 T. honey, preferably local
  • 2 T. rice vinegar
  • 1-2 large garlic cloves, minced
  • 1 T. sesame oil
  • ½ t. crushed red pepper flakes (adjust according to how much spice you prefer)

Tip: If the peanut butter is really thick, you may need to heat it in the microwave for 15-20 seconds before adding to the sauce. Plus, it’s easier to blend when slightly warm.

For the Cashew Chicken Recipe

  • 1 lbs. boneless, skinless chicken breasts, 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 (or butter lettuce)
  • ½ cup chopped cashews, lightly salted

How to Make this Cashew Chicken Wraps Recipe

  1. 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.
  2. 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.
  3. Pour the chicken and sauce into the large skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through, and the sauce starts to thicken, approximately 8-10 minutes.
  4. Remove from heat and divide chicken mixture between the individual lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy! 

Store leftovers in an airtight container in the fridge for up to 3 days.

head of lettuce

What Makes the Best Lettuce Cup for Chicken Wraps?

For the best lettuce, you will want a variety that holds up well to the filling. Bibb and butter lettuce are great choices because the leaves won’t tear or become soggy as easily as iceberg and romaine.

Other Ways to Serve Cashew Chicken

Lettuce wraps are a great low carb way to serve the cashew chicken mixture. But for other creative ways to serve leftovers, you can just spoon mixture over a bed of cauliflower rice, on top of a garden salad or wrapped in low carb flour tortillas.

Can you Freeze the Cashew Chicken Mixture?

You sure can. Cool the mixture to room temperature and transfer it to a freezer-safe container. Label the outside with the date you prepared it. For best results, you should eat it within 3 months.

When you are ready for it, thaw overnight in refrigerator. Add the cashew chicken to saucepan with a few tablespoons of water. Cook it over medium low until heated through.

glass container full with cashews

Variations and Add-ins

  • Spice: If you like a little more heat, you can add in a little bit of sriracha or additional red pepper flakes.
  • Veggies: Add any veggies you like. Red bell pepper, julienned carrots, snap peas, mushrooms or chopped broccoli are great options.
  • Crunch: You can add some water chestnuts or crispy chow mein noodles for added crunch.
  • Chicken: This recipe calls for a skinless chicken breast, but you are use chicken thigh meat or ever ground chicken.

Want More Healthy Chicken Recipes?

chicken lettuce wraps with peanut sauce on butter lettuce

Easy Chicken Wraps Recipe with Lettuce

Published By Stephanie
Tender and juicy chicken is stir-fried in a sauce that gets just a little sweetness from honey that's combined perfectly with a little spice from red pepper flakes. They are topped off with crunchy cashews then tucked into crispy lettuce cup.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Asian
Servings 4 servings
Calories 365 kcal

Ingredients
  

Stir Fry Sauce

  • cup tamari (gluten-free soy sauce) or coconut aminos
  • 2 T Crunchy Peanut Butter sugar free sugar-free, all natural, room temperature
  • 3 T honey local preferred
  • 2 T rice vinegar
  • 1-2 lg garlic cloves minced
  • 1 T sesame oil
  • ½ t red pepper flakes crushed

Cashew Chicken

  • 1 lb boneless chicken breast cubed
  • 2 T butter unsalted
  • 3 lg green onions sliced, green and white separated
  • 1-2 garlic cloves minced
  • sea salt and pepper to taste
  • 1 lg Bibb lettuce leaves separated, rinsed, patted dry
  • ½ cup cashews lightly salted, chopped

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 large 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 chicken mixture between the individual lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately.

Notes

For less heat, use ¼ teaspoon crushed red pepper flakes instead
Tip: If the peanut butter is really thick, you may need to heat it in the microwave for 15-20 seconds before adding to the sauce. Plus, it’s easier to blend when slightly warm.

Nutrition

Calories: 365kcalCarbohydrates: 22gProtein: 31gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 1265mgPotassium: 657mgFiber: 1gSugar: 15gVitamin A: 136IUVitamin C: 2mgCalcium: 32mgIron: 2mg
Keyword chicken, low carb
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