Easy Cashew Chicken Lettuce Wraps with Tahini Sauce
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!
Optional For Serving: Sliced Green Onions, Cashews, Crushed Red Pepper Flakes, Sesame Seeds, Cooked Vermicelli Noodles or Cooked White Rice
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!
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.