Even though cooking at home means we’re probably eating a lot less junk than we were before – that doesn’t mean there aren’t times we crave the meals and things we got at our favorite restaurants. One of those of course was cashew chicken lettuce wraps. But the more we cook at home, means the more we try making things ourselves, and now we have the perfect recipe any time that craving for chicken wraps hits – and it’s pretty easy to make too!
- 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*
For less heat, use ¼ teaspoon crushed red pepper flakes instead
- 1 lbs. boneless, skinless chicken breast, 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, separated, rinsed, and patted dry
- ½ c. chopped cashews, lightly salted
- 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 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 the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!