Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps


Yield: 10 wraps

Nutrition (2 wraps)

Calories 421;
Protein 28.4 g;
Total Fat 25.1 g;
Saturated Fat 5.7 g;
Trans Fat 0.1 g;
Carbohydrates 34.7;
Fibre 7.0 g;
Sugar 5.5 g;
Sodium 1040 mg;
Cholesterol 78 mg;
Vitamin A 232 RE;
Vitamin C 6 mg;
Calcium 107 mg;
Iron 5.1 mg;
19 ozWhite pea beans (also known as navy beans), drained and rinsed (1 can)540 mL
1 tbspSesame oil15 mL
1 lbGround chicken0.5 kg
1 packageShiitake mushroom caps, stems removed, chopped100 g
1/2 cupLow-sodium chicken broth125 mL
1/4 cupLow-sodium soy sauce50 mL
3 tbspHoisin sauce45 mL
1 tbspCornstarch15 mL
1/2 tspFreshly grated ginger2.5 mL
3 clovesGarlic, minced
3/4 cupUnsalted cashews, roughly chopped175 mL
2 headsButter lettuce, leaves separated (10 large leaves)
5Green onions, chopped
Optional garnish: Sesame seeds and hot sauce


These easy cashew chicken lettuce wraps will quickly become your families go-to recipe when you need a meal in a pinch. Packed with protein and fibre this one-pot meal also has a hidden serving of vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

  1. Pour beans into a colander or strainer, rinse with cold water; set aside.
  2. Heat 1 tbsp (15 mL) sesame oil in a large skillet over medium-high heat. Add ground chicken; cook 5 minutes, breaking up large pieces with a spatula, until browned. Add chopped shiitake mushroom caps and white pea beans, cook 5 minutes.
  3. In a medium bowl, whisk together chicken broth, soy sauce, hoisin sauce, cornstarch, ginger, and garlic. Stir into skillet with bean and meat blend; cook over low heat until sauce has thickened, about 4 minutes. Stir in cashews; remove from heat.
  4. Serve in lettuce “cups,” topped with green onions, sesame seeds, and hot sauce to taste, if desired.


  • Substitute romaine hearts for butter lettuce.
  • For a heartier wrap add a spoonful of cooked rice before filling with chicken & bean mixture.