Healthy chicken lettuce wraps

Step by Step

Step 1

Make sure all ingredients are chopped and ready.

Step 2

Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.

Step 3

Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly.

Step 4

Add chicken and cook for 10 minutes, stirring occasionally.

Step 5

Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken along with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.

Step 6

Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top.

Tips and Warnings

Store: Refrigerate filling in an airtight container for up to 3 days. Reheat on a skillet before assembling lettuce wraps.
Freeze: Store chicken filling only (without cashews) in airtight containers in the freezer for up to three months. Then, allow it to thaw in the fridge overnight before reheating.
Instead of chicken breast you can use diced chicken thighs, and ground chicken or ground turkey.