Thai cashew chicken lettuce wraps


As is the case in most of my recipes I don’t have a recipe. I decided to make these Thai cashew chicken wraps. I had so much fun inventing a recipe for them that I forgot to write it down as I made it. Here are the wonderful lettuce wraps made with cashews and chicken topped with green onions and fresh cilantro.  The dipping sauce was amazing sweetened and spiced to perfection. They were perfect, I bought growing lettuce which is tender and has a light flavor. The Thai sauce with cilantro, green onions, and pepper flakes was sweetened with honey. These flavors blended with the chicken and cashews were just what I was craving on a hot summer day. DANG WHERE IS THAT RECIPE!!

Pulse chicken breasts in a food processor several times until a fine chop occurs. Resist the urge to over chop or you will end up with chicken burger instead.  Combine vinegar, coconut aminos, red pepper flakes and honey for sauce. Separate half of the sauce and pour over chicken, stir to cover all. Marinate for 30 minutes.Melt coconut oil in fry pan over medium high heat.  Add chicken to fry pan. Quickly cook the meat stirring constantly. Cook just until meat turns white, then remove from heat.Have washed and dried lettuce ready. Arrange dipping sauce, chopped cilantro, green onion tops and chopped cashews in bowl. This is now ready to build your lettuce wraps

  • Sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons honey
  • 8 table spoon coconut aminos
  • 4 tablespoons lime juice
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • Filling
  • 2 boneless skinless chicken breasts
  • 1 red bell pepper
  • 2 shallots
  • 3 tablespoon fresh mint
  • 3 tablespoon fresh cilantro
  • 2 tablespoons tapioca flour
  • 1 head bibb lettuce
  • ½ cup chopped cashews
  • 10-15 cilantro sprigs
  1. Separate lettuce leaves, rinse and let rest in water bath for 30 minutes, rinse and let dry
  2. Combine sauce ingredients, stir to combine.
  3. Chop chicken in food processor to a fine texture. DO not grind you still want small individual pieces about ⅛-1/4″ in size.
  4. Pour ½ of sauce over chicken, stir and let marinate 30 minutes
  5. Chop peppers into thin slices and then cut in half
  6. slice shallots thin, chop mint and cilantro. Add to chicken toss to combine.
  7. To reserved sauce add tapioca flour, stir to combine.
  8. Melt oil in fry pan, over medium high heat.
  9. Saute meat just until it turns white.
  10. Pour of sauce in separate saute pan heat until thickened
  11. Add half of the sauce to the chicken. Stir to combine, heat a few minutes until chicken is coated.
  12. Use remainder of sauce for dipping, thin with water if needed.
  13. In a lettuce leave scoop in about 2 tablespoons of filling, sprinkle with cashew and cilantro sprigs, then fold over sides and dip in the sauce

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