Cashew Chicken Lettuce Wraps

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

A white plate with five lettuce wraps and chili paste in the background

These Cashew Chicken Lettuce Wraps are a simple and healthy meal that’s packed with flavor! They are  sweet and spicy, with just the right amount of crunch from the cashews. Best of all, it takes only about 25 minutes to make from start to finish.

Start by marinating the chicken with soy sauce, oyster sauce and chili paste for 10 minutes. Then, stir-fry the chicken with ginger, and garlic, add the cashews and cook for another 1-2 minutes. Spoon the mixture into each lettuce cup, garnish with some chopped basil and sesame seeds for extra crunch and serve.

You can add more or less chili paste depending on your preferred level of spiciness. I made these with boneless, skinless chicken breast, feel free to use boneless chicken thighs. You can also sneak in some veggies: broccoli, snap peas, mushrooms, etc.

We love serving cashew chicken in lettuce wraps, but you could also serve it over a bed of coconut rice, noodles or cauliflower rice.

My favorite lettuce is Boston as the leaves are perfectly shaped like cups and they are easy to fold. Other options are iceberg, romaine, or butter lettuce.

I hope you’ll give these cashew chicken lettuce wraps a try. Don’t forget to take a picture and share it on my Facebook page or tag it#aseasyasapplepie on Instagram!


A white plate with five lettuce wraps - close up

A white plate with five lettuce wraps and chili paste in the background
5 from 8 votes
Cashew Chicken Lettuce Wraps
Prep Time:
15 mins
Cook Time:
8 mins
Total Time:
23 mins
Author: as easy as Apple Pie
Course: Main Dish

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

  • 1 pound (450 grams) 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
  • 1/3 cup (50 grams) raw cashews
  • 8 Boston lettuce leaves
  • Toppings (optional): thinly-sliced basil, sesame seeds
  1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
  2. Let the chicken marinate for 10 minutes.
  3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
  4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
  5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
  6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
  7. Enjoy!

Serves: 8 (2 lettuce cups each serving)

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Calories: 165, Fat: 8.1g, Saturated Fat: 1.3g, Cholesterol: 41.1mg, Sodium: 568mg, Carbohydrates: 7.4g, Fiber: 2.1g, Sugar: 2g, Protein: 17g

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18 comments on “Cashew Chicken Lettuce Wraps”

  1. Loved this recipe. Cant wait the try the Asian Chicken Lettuce Wrap also.

  2. This recipe was a huge success in our house. My 7 year old son asked for seconds! I added shredded carrots and sliced green onions to sneak some veggies in. Thanks!

  3. Love it! Heerlijk bijgerecht, makkelijk en snel!

  4. I tried this recipe for dinner tonight and we really enjoyed it. Its going to be in our regular rotation. Thanks for sharing a great recipe.

  5. I have NEVER left a food review before but I just had to say that this was delicious!!! Quick, easy, tasty and healthy and I couldn’t get enough of it! I added finely chopped celery, grated carrot and scallions to increase the vege intake but otherwise followed the recipe exactly. It will be a regular addition to my weekly meal rotation. Thank you. 🙂

  6. So so so good! Just ate it and can’t wait to eat the left overs tomorrow

  7. I made this for my lunches for the week! Omg it’s so yummy. I added crushed red pepper and siracha cause I like things spicy! I also added shredded carrots and green onions. Delicious! 

  8. Curious if you’ve ever let it marinade longer? Thinking about prepping it so that when I get home I just do steps 3-6.

  9. Found your site and recipe from pinterest. Incidentally this is the first meal that I’ve made from there. Have to say it was a big hit with the family. The moment I started everything in the skillet people started making their way towards the kitchen.
    Love the way it was easy enough for a novice like myself to win everyone over. The saddest part of the night was when I went back for seconds and it was completely gone. Next time I’m doubling the recipe.
    Also loved your article and how it was laid out except for the big lie… the is no way something that tastes that good with less than 200 calories. 🙂

    • Thanks for trying the recipe, Chad! I’m glad it came out great for you and your family loved it!

      Just remember… if you double the recipe, you also double the calories

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