Cashew Chicken Lettuce Wraps

There’s something undeniably comforting about crisp lettuce leaves piled with savory, saucy chicken and crunchy cashews. These Cashew Chicken Lettuce Wraps strike the perfect balance between light and satisfying—bright, fresh greens cradle tender pieces of chicken in a glossy, umami-rich sauce that’s brightened by rice vinegar and warmed with sesame oil and just a touch of heat. They’re quick to assemble, family-friendly, and ideal for a weeknight dinner or casual entertaining.

Below you’ll find everything you need: a simple ingredient list, step-by-step instructions rewritten for clarity, tips to get great texture and flavor, and serving suggestions to make these Cashew Chicken Lettuce Wraps feel restaurant-worthy at home.

Why these Cashew Chicken Lettuce Wraps work

These wraps are all about contrasts. Warm, saucy chicken contrasts with cool, crunchy lettuce; toasted cashews add a buttery crunch; a savory base of low-sodium broth, soy sauce, and hoisin sauce becomes glossy and clingy thanks to cornstarch. A small amount of freshly grated ginger and minced garlic keeps the flavor bright and aromatic, while sesame oil and Sriracha provide nutty depth and a gentle kick. Because the recipe uses boneless skinless chicken breasts cut into small pieces, the chicken cooks quickly and soaks up the sauce beautifully without becoming tough.

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into small pieces
• salt and freshly ground black pepper
• 1 cup low-sodium chicken broth or stock
• 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 sauce to taste
• 3/4 cup unsalted cashews
• 1 head green leafy lettuce (romaine, bib, or butter)
• 5 green onions, chopped, divided

Equipment

• Large nonstick skillet or wok
• Small bowl for sauce
• Wooden spoon or spatula
• Knife and cutting board
• Serving platter or board

Prep and timing

Hands-on time is about 15–20 minutes. Total cook time is roughly 12–15 minutes, so you can have these Cashew Chicken Lettuce Wraps ready in under 40 minutes from start to finish. For best results, have all ingredients measured and prepped before you start cooking—this is a quick-sauté situation.

Step-by-step instructions

1. Prepare the chicken and lettuce: Pat the 2 pounds boneless skinless chicken breasts dry and cut into small bite-sized pieces. Season the chicken lightly with salt and freshly ground black pepper. Wash the 1 head green leafy lettuce and separate into individual leaves; spin or pat dry and set aside. Chop 5 green onions and divide into two portions: reserve most for garnish and keep a small portion for cooking.
2. Make the sauce: In a small bowl, whisk together 1 cup low-sodium chicken broth or stock, 2 Tablespoons low-sodium soy sauce, 1/2 teaspoon freshly grated ginger, 1/4 cup hoisin sauce, 1 Tablespoon rice vinegar, and 1 – 2 teaspoons Sriracha hot sauce (use 1 teaspoon to start and add more later if you want more heat). In a separate small bowl, stir 2 Tablespoons cornstarch into about 2 Tablespoons of the prepared sauce mixture to make a smooth slurry, then return the slurry to the rest of the sauce and whisk until fully combined.
3. Toast the cashews: Place a dry skillet over medium heat. Add 3/4 cup unsalted cashews and toast, shaking the pan or stirring frequently, until they are fragrant and just golden, about 3–5 minutes. Transfer the toasted cashews to a plate and roughly chop them if desired, leaving some whole for texture.
4. Cook the aromatics: Wipe the skillet clean or use the skillet you toasted the cashews in. Add 2 teaspoons sesame oil or substitute canola oil and warm over medium-high heat. Add the 3 cloves garlic, minced, and the small portion of chopped green onions reserved for cooking. Sauté briefly until fragrant, about 30 seconds to 1 minute—do not let the garlic brown.
5. Cook the chicken: Add the seasoned, cut chicken pieces to the skillet in a single layer as much as possible, increasing the heat to medium-high. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5–7 minutes depending on piece size. If your pan is crowded, cook in two batches to avoid steaming and to get slight browning on the chicken.
6. Add the sauce and thicken: Once the chicken is cooked, pour the prepared sauce mixture over the chicken. Stir to combine and bring the sauce to a gentle simmer. Continue to cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy and coats the chicken. If the sauce thickens too quickly, stir in a splash more chicken broth to loosen it to your desired consistency. Taste and adjust seasoning—add more salt, pepper, or Sriracha if needed.
7. Finish with cashews and green onions: Stir the toasted cashews into the chicken mixture, reserving a small handful for garnish if you like more crunch on top. Add the remaining chopped green onions and give everything a final toss so the flavors meld, about 30 seconds.
8. Assemble the wraps: Arrange the prepared lettuce leaves on a serving platter. Spoon several tablespoons of the cashew chicken mixture into the center of each leaf, then garnish with the reserved chopped green onions and extra chopped cashews for crunch. Serve immediately so the lettuce remains crisp.

Taste and texture tips

• Chicken: Cutting the chicken into small, even pieces helps it cook quickly and absorb sauce. If you prefer darker meat, you can substitute boneless skinless chicken thighs using the same weight and method; they’ll be slightly more tender and richer in flavor.
• Sauce thickness: The cornstarch slurry is essential for that glossy, clingy sauce. If it becomes too thick, thin with small amounts of chicken broth. If it’s too thin, mix a little more cornstarch with cold water and whisk in until it reaches the consistency you like.
• Heat level: The recipe calls for 1–2 teaspoons Sriracha. Start with less and add more to your taste—Sriracha adds heat and a touch of sweetness. A few drops of toasted sesame oil at the end can add extra depth if desired.
• Nuts: Toasting the cashews brings out their natural oils and makes them crunchier and more flavorful. Keep them unsalted so you can control the overall salt level of the dish.

Make-ahead and storage

You can cook the chicken mixture up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce. Assemble the lettuce wraps just before serving so the lettuce stays crisp. Leftovers will keep for up to 3 days; the lettuce should always be stored separately and used fresh.

Serving ideas

These Cashew Chicken Lettuce Wraps are a crowd-pleaser on their own, but you can turn them into a larger meal or party spread:

• Set up a wrap station: Arrange large lettuce leaves, bowls of chicken, extra chopped green onions, cilantro, lime wedges, and a small dish of extra Sriracha. Let everyone build their own wraps.
• Rice or noodles: Serve the chicken over steamed jasmine rice or quick-cooked rice noodles for a heartier plate.
• Vegetable add-ins: Add shredded carrots, diced bell peppers, or thinly sliced cucumbers for extra crunch and color.

Common substitutions

• Soy sauce: The recipe uses low-sodium soy sauce to control salt. If you need a gluten-free option, use a gluten-free tamari of the same amount.
• Sesame oil: If you don’t have sesame oil, canola oil is a neutral substitute; add a few drops of toasted sesame oil at the end if you want the nutty aroma.
• Sriracha: Use your favorite hot sauce or a pinch of red pepper flakes if you don’t have Sriracha on hand.

Nutrition snapshot

These wraps are relatively light thanks to the lettuce cups, while offering protein from the chicken and healthy fats from the cashews. Using low-sodium broth and soy sauce helps keep sodium in check, and portion control with the lettuce leaves makes them a balanced option for weeknight dinners.

Final notes

Cashew Chicken Lettuce Wraps are one of those recipes that feel special but are deceptively simple to make. The interplay of textures—tender chicken, glossy sauce, crunchy cashews, and crisp lettuce—keeps every bite interesting. With quick prep, straightforward ingredients, and a flavor profile that appeals to both adults and kids, they’re the kind of weeknight recipe you’ll return to again and again.

Once you’ve tried this version, experiment with adding a squeeze of lime, a handful of chopped cilantro, or shredded carrots to make the wraps your own. Enjoy the bright, crunchy, saucy goodness of these Cashew Chicken Lettuce Wraps!