Ingredients:

  • 60 ml (1/4 cup) Low-sodium Soy Sauce or Tamari (for Gluten-FreeDiet)
  • 30 ml (2 tablespoons) Rice Vinegar
  • 30 ml (2 tablespoons) Water or Chicken Broth
  • 15 ml (1 tablespoon) Sesame Oil (toasted)
  • 10 ml (2 teaspoons) Brown Sugar or Maple Syrup
  • 5 ml (1 teaspoon) Cornstarch or Arrowroot Powder
  • 1/2 teaspoon Sriracha or Chili Garlic Paste (optional, for heat)
  • 450 g (1 lb) Ground Chicken (93% lean recommended)
  • 15 ml (1 tablespoon) Neutral Oil (like avocado or canola)
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 1 large Carrot, finely diced (or shredded)
  • 1/2 large Yellow Onion, finely diced
  • 120 g (1 cup) Roasted Cashews, roughly chopped
  • 1 head Butter Lettuce (Boston or Bibb) or Romaine Hearts (for sturdier wraps)
  • 2 Green Onions (scallions), thinly sliced
  • Optional: Sesame seeds for garnish

Instructions:

  1. Prepare the Sauce: In a small bowl, whisk together all ingredients listed under For the Signature Cashew Sauce. Ensure the cornstarch is fully dissolved to prevent lumps. Set aside.
  2. Brown the Chicken: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground chicken. Break up the meat and cook until fully browned and no pink remains, about 5-7 minutes. Drain any excess liquid/fat from the pan.
  3. Sauté Aromatics and Vegetables: Push the browned chicken to one side of the pan. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant. Stir the garlic and ginger into the chicken. Add the diced onion and carrot, and sauté until they begin to soften, about 3 minutes.
  4. Add the Signature Sauce: Stir the prepared cashew sauce mixture one last time and pour it over the chicken and vegetables. Bring the mixture to a simmer. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the filling beautifully. The result should be a glistening, slightly sticky filling.
  5. Fold in Cashews: Remove the skillet from the heat. Stir in three-quarters of the chopped cashews. Reserve the rest for garnish.
  6. Assemble the Wraps: Separate the lettuce leaves, ensuring they are dry and crisp. Spoon 1/4 of the warm Cashew Chicken Filling mixture into the center of each lettuce cup.
  7. Garnish and Serve: Top the filling with the reserved chopped cashews and sliced green onions. Serve immediately.