Cashew Chicken Wraps Recipes

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CASHEW CHICKEN LETTUCE WRAPS



Cashew Chicken Lettuce Wraps image

Cashew Chicken Lettuce Wraps - perfect for lunch, dinner, or even as a tasty appetizer. Each wrap has only 165 calories!

Provided by Elena Tomasi

Categories     Main Dish

Time 23m

Number Of Ingredients 10

1 lb (450 g) boneless, skinless chicken breasts (cut into bite seized pieces)
4 tablespoons oyster sauce
4 tablespoons low-sodium soy sauce
2 tablespoons sesame oil or olive oil
2 cloves garlic (minced or grated)
1 teaspoon grated fresh ginger
1 teaspoon chili paste
⅓ cup (50 g) raw cashews
8 Boston lettuce leaves
Toppings (optional): thinly-sliced basil, sesame seeds

Steps:

  • Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
  • Let the chicken marinate for 10 minutes.
  • Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
  • Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
  • Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
  • Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
  • Enjoy!

Nutrition Facts : Calories 165 kcal, Carbohydrate 7.4 g, Protein 17 g, Fat 8.1 g, SaturatedFat 1.3 g, Cholesterol 41.1 mg, Sodium 568 mg, Fiber 2.1 g, Sugar 2 g, ServingSize 1 serving

CASHEW CHICKEN LETTUCE WRAPS



Cashew Chicken Lettuce Wraps image

These easy cashew chicken lettuce wraps are made in one pot in just 20 minutes! A better-than-takeout recipe that the whole family will love.

Provided by Jamielyn Nye

Categories     Main Dish

Time 20m

Number Of Ingredients 11

1 Tablespoon salted butter
1 teaspoon olive oil
2 pounds chicken breast (, cut into 1-inch pieces)
2 teaspoons minced garlic
3/4 cup chicken stock
1/4 cup low sodium soy sauce
3 Tablespoons hoisin sauce
1 1/2 Tablespoon rice vinegar
2 Tablespoons corn starch
3/4 cup unsalted cashews
salt and pepper (, to taste)

Steps:

  • Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Season with salt and pepper. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
  • While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
  • Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.

Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 103 mg, Sodium 721 mg, Fiber 1 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving

CASHEW CHICKEN WRAPS



Cashew Chicken Wraps image

Do you have extra cooked chicken on hand? Combine it with crunchy cashews, celery and an easy mayo dressing, then wrap it in a flour tortilla. "This is a very refreshing sandwich on a hot summer day," says Janet Goins of Mesa, Arizona. Tip: It's great for picnics served with coleslaw and fruit.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
6 tablespoons honey mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
Dash pepper
3 cups cubed cooked chicken
2 celery ribs, thinly sliced
1/2 cup chopped cashews
1/4 cup chopped red onion
4 flour tortillas (6 inches), warmed
1/2 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion. Spoon about 1 cup down the center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

Nutrition Facts : Calories 698 calories, Fat 47g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 1163mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.

CASHEW CHICKEN LETTUCE WRAPS



Cashew Chicken Lettuce Wraps image

Delicious, easy and bursting with flavor--there's so much to love about these Cashew Chicken Lettuce Wraps! Serve them as a main dish or appetizer.

Provided by Lauren Allen

Categories     Appetizer     Main Course

Time 20m

Number Of Ingredients 14

2 pounds boneless skinless chicken breasts (cut into small pieces)
salt and freshly ground black pepper
1 cup low-sodium chicken broth
2 Tablespoons low-sodium soy sauce
1/2 teaspoon freshly grated ginger
1/4 cup hoisin sauce
1 Tablespoon rice vinegar
2 Tablespoons cornstarch
3 cloves garlic (, minced)
2 teaspoons sesame oil (or substitute canola oil)
1 - 2 teaspoons Sriracha hot sauces (to taste)
3/4 cup unsalted cashews
1 head green leafy lettuce ((romaine, bib, or butter))
5 green onions (, chopped, divided)

Steps:

  • Season chicken pieces with salt and pepper.
  • In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
  • Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
  • Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
  • Serve in cold lettuce cups. Top with remaining chopped green onions if desired.
  • Next time try one of these lettuce wrap recipes!

Nutrition Facts : Calories 400 kcal, Carbohydrate 20 g, Protein 44 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 833 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CASHEW CHICKEN LETTUCE WRAPS



Cashew Chicken Lettuce Wraps image

This recipe produces a large batch of sweet-and-spicy ground chicken studded with crunchy cashews and celery-making it great for easy weeknight entertaining or meal prepping.

Provided by Laura Kanya

Categories     Healthy Chicken Recipes

Time 25m

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 319 calories, Carbohydrate 12 g, Cholesterol 98 mg, Fat 20 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 281 mg, Sugar 6 g

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