This post may include affiliate links. Thank you for your support.

Craving a healthy and flavorful meal without the guilt? Look no further than these Ground Chicken Lettuce Wraps! Featuring with juicy ground chicken, crunchy cashews and a deliciously sweet honey tahini sauce stuffed into crisp lettuce cups. Ready in 20 minutes or less, it’s a satisfying and low-carb Asian option thats perfect for lunch, appetizers, dinners and every snack in between.

Overhead shot of Cashew Chicken Lettuce Wraps on a white platter with a small ramekin of tahini sauce on a light blue linen with a small ramekin of sliced scallions next to the platter.

Update: This post was originally published in June 2017. I made edits to the post below to include more information about cashew chicken. There’s also now a step-by-step recipe video showing you exactly how easy these chicken tahini wraps are to make.

Hi, friends! For those of you in the United States, I hope you had the most wonderful Memorial weekend filled with quality family time, plenty of grilling, delicious cocktails, summery desserts, and basking in the summer sun.

Today we are making delicious lettuce wraps with chicken. Protein packed, healthy, and utterly delicious, your belly will love these wraps.

45 degree angle shot of cooked Cashew Chicken stir fry in a skillet with a wooden spoon - the last step before assembling lettuce wraps.

About this recipe for chicken lettuce wraps 

Also known as little bundles of ground chicken BLISS, these dainty, yet hearty chicken and cashew lettuce wraps will leave you satisfied – without weighing you down.

Featuring tender, juicy, crumbles of garlic and ginger flavored ground chicken sautéed in a creamy-dreamy, savory tahini sauce. Stuff and pile it high into a refreshingly cool lettuce cup and top it with crisp water chestnuts, herbaceous green onions, crunchy cashews, and silky noodles for a super easy and seriously delicious lettuce wrap.

These little parcels of ground chicken and cashew joy are perfect for appetizers, lunch, dinner and every single snack in between.

If you’ve got leftover salty cashews, put them to good use in these recipes: Spicy Roasted Mixed Nuts, Curry Cashew Chicken, and Lobster, Mango Spring Rolls.

Why you’ll love these cashew chicken lettuce wraps 

Quick, easy, and healthy! If you love crispy lettuce wraps with protein-packed filling, then these Asian lettuce wraps are a MUST-try! Here are even more reasons you’ll love them:

  • Perfect for any meal. Enjoy these cashew chicken lettuce wraps as appetizers, lunch, or a light dinner. I even eat these Asian lettuce wraps as a savory breakfast!
  • Healthy! Asian lettuce wrap with ground cashew chicken is a protein-rich and low-carb recipe. Perfect for anyone with weight-loss goals. 
  • Quick and easy. Get these Asian chicken lettuce wraps on the table in just 20 minutes. 
  • Adaptable. Try my ingredient variations below for delicious alternatives to suit your preferences.
Overhead shot of Cashew Chicken Lettuce Wraps on a white platter with a small ramekin of tahini sauce on a light blue linen, with the focus on one individual wrap.

Ingredients for lettuce wraps with ground chicken

The key components for these ground chicken lettuce wraps include lean ground chicken, classic Asian-inspired aromatics, crunchy nuts, crispy lettuce, and a rich soy sauce. Here’s everything you’ll need: 

  • Oil – Use Canola or peanut oil to fry the chicken. Substitution: Olive oil or avocado oil are good options for this cashew chicken lettuce wrap. 
  • Ground chicken – I use the plain packaged combination of white and dark meat ground chicken for these cashew chicken wraps. Substitution: Use all lean white meat ground chicken instead if you prefer.  
  • Garlic – Finely dice from cloves for a greater depth of flavor. 
  • Grated ginger – Ginger is a classic aromatic that is found in most Asian dishes. 
  • Water chestnuts – I use canned sliced water chestnuts for these chicken cashew wraps. Drain the nuts before you combine them with the other ingredients. 
  • Green onions – Trim and slice. 
  • Kosher salt and pepper – To taste. 
  • Roasted cashews – Chop the nuts roughly. 
  • Lettuce – I use a head of Bibb or Boston lettuce. Separate the leaves, rinse, and gently pat dry. Substitution: Use Iceberg lettuce, Romaine lettuce, collards, or swiss chard. 
  • Sauce – The sauce for this Asian lettuce wrap recipe consists of tahini, low sodium soy sauce, rice wine vinegar, chicken stock, and honey. Substitution: Use coconut aminos if you have a soy allergy. 

Recipe variations

  • Ground chicken. Use all lean white meat ground chicken instead. Ground turkey is another great option. 
  • Allergies. Omit the nuts from this chicken stir fry wrap if you need to. Use pumpkin or sunflower seeds instead for added crunch. 
  • Greens. I love sturdy and crispy Bibb lettuce for these chicken wraps, but you can use collards or swiss chard instead. Iceberg and Romaine lettuce is another option. 
  • Carb-rich base. If the addition of carbs doesn’t bother you, load this homemade cashew chicken on bread rolls or sandwich bread. 
  • Dip. Turn the ground chicken mixture into a delicious dip with your favorite crackers and/or chips. 
  • Veggies. Add extra crunch and nutrition to this chicken and cashews recipe with celery and carrots. 
Overhead, extreme close up shot of Cashew Chicken Lettuce Wraps on a white platter, with the focus on the chicken filling in the wrap.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

Which lettuce is best for chicken lettuce wraps?

My personal favorite lettuce for these (or any) wraps are either bibb or butter lettuce. Their broad leaves are sturdy and can hold a generous amount of filling without tearing or falling apart.

When you are selecting a head of bibb or butter lettuce, you want to look for a smaller head where the outer leaves look crisp and fresh, with no signs of wilting.

If you can’t find bibb or butter lettuce, you can use iceberg or romaine. While iceberg is commonly used in Asian style lettuce wraps and it does have a nice crispness, it can be hard to roll. And, since romaine has narrow leaves, it won’t hold as much filling.

If you are looking for a heartier green, you can use collards or swiss chard!

Do I have to brown the ground chicken?

I highly recommend that you brown the ground chicken as it adds incredible flavor and crispy texture to these lettuce chicken wraps. 

Can I make these asian lettuce wraps vegan or vegetarian?

Absolutely! Ditch the ground chicken and use vegetarian or vegan ground ‘meat’ instead. 

45 degree angle shot of Cashew Chicken Lettuce Wraps on a white platter with a small ramekin of tahini sauce on a light blue linen with a small ramekin of sliced scallions, a stack of plates and forks blurred in the background.

How to make cashew chicken wraps at home

  1. Make honey tahini sauce by whisking together a generous amount of tahini with a touch of soy sauce, rice wine vinegar, chicken stock and honey. Stir until it’s silky smooth, then taste and adjust for seasoning with salt and pepper.
  2. Cook the chicken. Heat some oil in a large wok, add the chicken, season it up, and cook, making sure you stir to break up any large clumps of chicken. Add in the garlic and ginger, then the water chestnuts and green onion. Finally, add in the tahini sauce and stir until everything is coated and delicious.
  3. Assemble and enjoy: Pile some noodles into a cup of lettuce, generously pack on the chicken, sprinkle with desired garnishes, drizzle with some tahini and DEVOUR.

Tips for the best chicken wraps and lettuce wrap sauce

  • The recipe calls for ground chicken. You can use all lean white meat ground chicken if you would like, however the plain packaged combination of white and dark meat ground chicken packs the most flavor!
  • I used bibb lettuce for my wraps, but feel free to swap it out for iceberg or romaine.
  • If these lettuce wraps simply have way too many healthy-vibes for your taste, nix the lettuce and serve the tahini chicken on bread as a sandwich, or use it as a dip for crackers and/or chips!
  • You can serve the lettuce wraps as is, or you can drizzle them with more tahini, OR you can make a super simple tahini dipping sauce by mixing ¼ cup tahini with 4 tsp soy sauce and a pinch of red pepper flakes. Season the sauce to taste with salt and pepper.
45 degree angle shot of a Cashew Chicken Lettuce Wraps on a white platter with a small ramekin of tahini sauce and more lettuce wraps partially visible and blurred in the background.

What goes with Cashew Chicken Lettuce Wraps?

You can serve this cashew and chicken recipe any way you’d like. I typically tuck the ground chicken into lettuce wraps; however, you can serve it over Asian noodles, rice, or even your favorite variety of veggie noodles.

  • Lettuce wraps: Start with a piece of crispy, sturdy lettuce and add some vermicelli noodles, top with cashew ground chicken filling, and pile on your favorite toppings, like pickled red onions, sliced avocado, shredded carrots – whatever your heart desires – and then drizzle with the tahini honey sauce.
  • Grains: If lettuce cups aren’t your thing, simply serve the chicken with cashews over your favorite type of grains, such as white rice, brown rice, quinoa, jasmine, and more.
  • Noodles: Prefer silky strands over short grains? Me too! Portion your chicken over thin vermicelli noodles, or your favorite Asian noodle.
  • Veggies: If you’re looking to sneak more vegetables into your diet, serve your ground chicken over a bed of roasted veggies, veggie noodles (like carrot noodles or zucchini noodles), or vegetable rice, like broccoli floret rice or this zucchini with rice.

Storing cashew chicken lettuce wraps

Store leftover lettuce wrap chicken in an airtight container in the refrigerator for up to 5 days. Do not store the lettuce with the ground chicken mixture as it will wilt. Reheat the leftover ground chicken mixture on the stovetop or in the microwave to assemble on fresh leaves of lettuce. 

Make this best cashew chicken sauce a day or two in advance and store it in an airtight container in the fridge, ready to make your Asian lettuce wrap with ground cashew chicken. 

Can I freeze leftovers?

Yes. Store leftover Asian ground chicken mixture in an airtight container in the freezer for up to 3 months. Thaw the frozen mixture overnight in the fridge and reheat it to serve on fresh lettuce leaves, over cauliflower rice, or noodles. 

Overhead shot of a hand holding a Cashew Chicken Lettuce Wrap over a white platter of more lettuce wraps with a small ramekin of tahini sauce on a light blue linen.

This recipe with tahini and chicken is so yummy and perfect as a healthy appetizer, hearty snack, or light dinner. Get these saucy chicken wraps in your life. I pinkie promise your mouth and stomach will thank you!

Until next week friends, cheers! To little lettuce-y boats of yum.

Cheyanne

Craving MORE? Follow all the deliciousness on FacebookPinterest and Instagram!

More healthy chicken recipes!

Overhead, landscape shot of Cashew Chicken Lettuce Wraps on a white platter with a small ramekin of tahini sauce on a light blue linen with a small ramekin of sliced scallions next to the platter.

Easy Cashew Chicken Lettuce Wraps with Tahini Sauce

4.94 from 15 votes
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Quick, easy and packed with flavor these Cashew Tahini Chicken Lettuce Wraps are proof that healthy eating CAN be delicious! Ready in 20 minutes or less, these lettuce wraps are perfect for lunch, appetizers, dinner and everything in between!

Ingredients 

  • 1 TBS Canola or Peanut Oil
  • 1 Pound Ground Chicken*
  • 3 Cloves Garlic – finely diced
  • 2 heaping tsp Grated Ginger
  • 1 (8 ounce) can Sliced Water Chestnuts – drained
  • 3 Green Onions – trimmed and sliced
  • Kosher Salt and Pepper , to taste
  • ½ Cup roasted Cashews – roughly chopped
  • 1 Head Bibb or Boston Lettuce – leaves separated

Sauce (yield roughly 2/3 cup):

Optional For Serving: Sliced Green Onions, Cashews, Crushed Red Pepper Flakes, Sesame Seeds, Cooked Vermicelli Noodles or Cooked White Rice

    Instructions

    • Make the Tahini Sauce: In a small bowl whisk together all ingredients. Taste and adjust for seasoning with salt and pepper. Set aside.
    • For the Chicken: Heat the oil in a large wok or frying pan over medium-high heat. Add the chicken and season generously with salt and pepper. Cook, stirring to break up any clumps, until the chicken is starting to brown, about 3-4 minutes. (Depending on the type of ground chicken you used, drain any excess fat from the pan if necessary)
    • Add in the garlic and ginger and cook until fragrant, about 30 seconds-1 minute. Stir in the water chestnuts and green onions. Cook for 1 minute. Add in the satay sauce, lower the heat to medium, and cook, stirring, for 3-4 minutes, or until the chicken is cooked through.
    • To Serve: Remove chicken from heat and taste/adjust for seasoning. Transfer to a serving bowl and serve with lettuce and garnishes on side, or spoon chicken mixture directly into individual lettuce leaves and garnish as desired. Enjoy!

    Video

    Notes

    1. The recipe calls for ground chicken. You can use all lean white meat ground chicken if you would like, however the plain packaged combination of white and dark meat ground chicken packs the most flavor!
     
    2. I used bibb lettuce for my wraps, but feel free to swap it out for iceberg or romaine.
     
    3. If these lettuce wraps simply have way too many healthy-vibes for your taste, nix the lettuce and serve the tahini chicken on bread as a sandwich, or use it as a dip for crackers and/or chips!
     
    4. You can serve the lettuce wraps as is, or you can drizzle them with more tahini, OR you can make a super simple tahini dipping sauce by mixing ¼ cup tahini with 4 tsp soy sauce and a pinch of red pepper flakes. Season the sauce to taste with salt and pepper.

    Nutrition

    Calories: 272kcal    Carbohydrates: 10g    Protein: 17g    Fat: 19g    Saturated Fat: 3g    Cholesterol: 65mg    Sodium: 66mg    Potassium: 538mg    Sugar: 3g    Vitamin A: 60IU    Vitamin C: 2mg    Calcium: 31mg    Iron: 1.8mg

    Did you make this recipe?

    Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

    ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.