Chicken Lettuce Wraps With an Asian Flare

Source: As Easy As Apple Pie

Food Fact

Soy sauce adds a salty-sweet flavor to foods and gives some Asian flare to these chicken wraps. Since it’s made from cooked, fermented soybeans, it carries several of the same health benefits with lots of antioxidants, isoflavones protein and even some fiber in every serving.

Total Time: 15 minutes


For the Sauce:

  • 6 tablespoons low sodium soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 tablespoon fresh ginger, finely
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili paste
  • The juice of 2 limes
  • 1 teaspoon cornstarch

For the Chicken:

  • 1 tablespoon olive oil or sesame oil
  • 1 pound ground lean chicken
  • 1/4 cup lightly salted cashews, coarsely chopped
  • 3 green onions, thinly sliced
  • 16 lettuce leaves for wrapping

Toppings (optional):

  • 1 carrot, shredded or finely sliced
  • Cilantro, finely chopped
  • Lightly salted cashews, coarsely chopped


  1. Prepare the sauce: Place all sauce ingredients in a small bowl and whisk to combine. Set aside.

  2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the ground chicken and break down any big lumps. Cook, stirring occasionally until the chicken is browned. Add the cashews and cook, stirring, for 1-2 minutes, then add the sauce and cook for 1-2 minutes more. Stir in the green onions.

  3. Assemble the wraps: Remove from heat and scoop the chicken mixture into the lettuce leaves. Top with chopped cilantro, cashews, shredded carrots and serve.

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