Sweet and Spicy Cashew Chili Lettuce Wraps

These delicious cashew lettuce wraps are one of my go-to weeknight dinners. They can be ready in just 20 minutes, and they never miss!! They provide the perfect blend of sweet and savory. And they are so easy to make. Save this recipe for a night when you don’t have time to cook an elaborate dinner but you want something that tastes like you did. See recipe notes for turning these into a rice bowl for even more protein.

Sweet and Spicy Cashew Chili Lettuce Wraps Ingredient Notes

Ground Chicken: Ground chicken is the protein powerhouse in these lettuce wraps, offering a lean and mild base that soaks up the bold, sweet and spicy sauce. It cooks quickly and breaks apart easily, making it ideal for a fast weeknight dinner. You can substitute it with ground turkey or pork for variation. Its light texture keeps the wraps from feeling too heavy while still being satisfying.

Coconut Aminos: Coconut aminos add a rich, umami depth similar to soy sauce but with a slightly sweeter, less salty finish. They bring balance to the heat and sweetness of the dish and are naturally gluten-free. This ingredient is key to achieving a bold, savory flavor without overwhelming the other elements. It also pairs perfectly with the toasted sesame oil and honey for that signature sticky glaze.

Raw Cashews: Cashews bring a satisfying crunch and buttery texture to each bite, elevating the wraps with both flavor and contrast. They lightly toast in the skillet, enhancing their nuttiness and adding complexity. Their mellow sweetness pairs beautifully with the spicy and tangy sauce. They’re also a good source of healthy fats and protein, making these wraps more filling.

Butter Lettuce: Butter lettuce leaves act as fresh, crisp cups that hold the savory chicken mixture while adding a cool, refreshing bite. Their soft, pliable texture makes them easy to fold without tearing. They add a clean contrast to the warm filling, making the wraps feel balanced and light. This ingredient also makes the dish feel vibrant and ideal for warmer days.

Sweet and Spicy Cashew Chili Lettuce Wraps

Recipe by Jenn Lueke

4.3 from 25 votes

Servings

Adjust servings

+

–

3-4

servings

Prep time

5

minutes

Cooking time

20

minutes

These delicious cashew lettuce wraps are one of my go-to weeknight dinners. They can be ready in just 20 minutes, and they never miss!! They provide the perfect blend of sweet and savory. And they are so easy to make. Save this recipe for a night when you don’t have time to cook an elaborate dinner but you want something that tastes like you did. See recipe notes for turning these into a rice bowl for even more protein.

Cook Mode

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Ingredients

• 2 tablespoons olive or avocado oil

• 1 pound ground chicken (can sub ground turkey or pork)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 garlic clove, minced (or 1 teaspoon garlic powder)

• 1 tablespoon ground ginger (can use ground or fresh minced)

• 1/4 teaspoon red chili flakes, optional

• 1/4 cup coconut aminos (or low-sodium soy sauce)

• 2 tablespoons rice vinegar

• 1 tablespoon sriracha, optional

• 1 teaspoon toasted sesame oil

• 1 tablespoon honey or maple syrup

• 3/4 cup raw cashews

• for serving

• 1 head butter lettuce or romaine, leaves removed

• 1/4 cup thinly sliced green onion

• 1 tablespoon sesame seeds

• 1/4 cup chopped cilantro

Directions

• Heat the oil over medium in a large skillet. Once shimmering, add the ground chicken, and cook, breaking up large chunks, until fully cooked, about 10 minutes.
• Add the salt, black pepper, garlic, ground ginger, and chili flakes (if using), stir to evenly combine, and cook for 1 minute, until fragrant.
• Add the coconut aminos, sesame oil, rice vinegar, sriracha, and honey, and stir to combine. Let the sauce cook, without stirring, for about 5 minutes, to allow the sauce to thicken.
• Stir in the cashews and remove the skillet from the heat.
• To assemble, fill each lettuce leaf with a generous scoop of chicken and top with green onion and sesame seeds. Garnish with cilantro, if desired.

Notes

• Storage: Refrigerate the chicken in a sealed container for up to 4 days. Freeze for up to 3 months. 
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 
• Ground Chicken: Swap the chicken for ground pork, ground turkey, or 85% lean ground beef.
• Rice bowl option: Turn these into rice bowls in a few easy steps. Prepare the ground chicken as instructed. While it’s cooking, bring a saucepan of chicken bone broth (or water) to a boil. Add 1 cup of dry jasmine or basmati rice, reduce the heat to medium-low, cover, and simmer until the liquid is absorbed, 13-15 minutes. Stir halfway through to prevent sticking. To serve as bowls, divide the rice among 3-4 bowls, top with the sweet and spicy chicken and cashews, and garnish with green onion, sesame seeds, and cilantro (if desired).

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