Cashew Chicken Lettuce Wraps

Looking for a quick and healthy lunch or dinner? Try these cashew chicken lettuce wraps from EatingWell.



  • 2 tablespoons canola oil, divided
  • ½ cup sliced scallions, plus more for garnish
  • ¼ cup sliced shallot
  • 2 tablespoons grated fresh ginger
  • 2 pounds ground chicken or turkey
  • ¾ cup unsalted cashews or peanuts, toasted
  • ½ cup thinly sliced celery
  • ½ cup no-salt-added chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons lime juice, plus lime wedges for serving
  • 2 tablespoons brown sugar
  • 2 tablespoons chile-garlic sauce
  • 2 tablespoons 50%-less-sodium tamari
  • 1 tablespoon toasted sesame oil
  • 16 leaves Boston or Bibb lettuce
  • Toasted sesame seeds & thinly sliced bird’s eye chiles for garnish


Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.

Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.

Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.


Refrigerate filling (Steps 1-2) airtight for up to 2 days.