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Cashew Lettuce Wraps Recipe

Name: Moxies Beaver Creek Restaurants CASHEW LETTUCE WRAPS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 14 oz boneless skinless chicken breast, finely diced (or extra-firm tofu, pressed and diced); 3 oz raw unsalted cashews, roughly chopped; 1 cup carrot, julienned or grated; 1 cup red bell pepper, small dice; 4 each green onions, thinly sliced (white + green parts); 3 cloves garlic, minced; 1 tbs fresh ginger, grated; 2 tsp vegetable oil (or neutral oil); 1 tsp sesame oil; 3 tbs low-sodium soy sauce (or tamari for gluten-free); 1 tbs rice vinegar; 1 tbs honey (or maple syrup for vegan); 1 tsp hoisin sauce (optional, for deeper flavor); 1 tsp chili garlic sauce or Sriracha (optional, adjust to taste); 1 tsp cornstarch; 2 tsp cold water; 12 each butter or bibb lettuce leaves, washed and separated; 0.5 cup fresh cilantro leaves, for garnish; 3 each lime wedges; 1 tsp toasted sesame seeds (optional); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Moxies Beaver Creek Restaurant

Time35m

Serves3

Chicken or Tofu ✓ (290 Cals, 3 servings)

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Ingredients

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Filling

14 oz boneless skinless chicken breast, finely diced (or extra-firm tofu, pressed and diced)

3 oz raw unsalted cashews, roughly chopped

1 cup carrot, julienned or grated

1 cup red bell pepper, small dice

4 each green onions, thinly sliced (white + green parts)

3 cloves Garlic, minced

1 tbs Fresh ginger, grated

2 tsp vegetable oil (or neutral oil)

1 tsp Toasted sesame oil

Sauce

3 tbs low-sodium soy sauce (or tamari for gluten-free)

1 tbs Rice vinegar

1 tbs honey (or maple syrup for vegan)

1 tsp hoisin sauce (optional, for deeper flavor)

1 tsp chili garlic sauce or Sriracha (optional, adjust to taste)

1 tsp Cornstarch

2 tsp cold water

To Serve

12 each butter or bibb lettuce leaves, washed and separated

1/2 cup fresh cilantro leaves, for garnish

3 each Lime wedges

1 tsp toasted sesame seeds (optional)

Seasoning & Salt

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Prepare Ingredients

Wash and Prep

Rinse and dry lettuce leaves, set them open on a tray lined with a towel. If using tofu, press it between paper towels with a weight for 15 minutes before dicing. Finely dice chicken breast (about 1/4-1/2 in pieces) or dice pressed tofu to similar size. Julienne/grate the carrot, dice red pepper, thinly slice green onions, mince garlic, and grate ginger.

Chop cashews roughly so pieces are bite-sized. Measure out sauce ingredients and whisk together soy sauce, rice vinegar, honey, hoisin (if using), and chili sauce in a small bowl. In a separate small cup, mix cornstarch with cold water to make a slurry; set slurry aside.

Cook Filling

Heat Pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and swirl to coat. When hot but not smoking (about 30–45 seconds), add the diced chicken (or tofu).

Sear and Stir-Fry: For chicken, stir frequently and cook until pieces are mostly cooked through and starting to brown, about 5–6 minutes. For tofu, cook undisturbed 2–3 minutes to brown one side, then stir and brown other sides, total 5–7 minutes.

Add garlic, grated ginger, and the white parts of the green onions to the pan. Stir for 30–45 seconds until fragrant. Add diced red pepper and carrot and continue to stir-fry 2–3 minutes until vegetables are just tender-crisp.

Add chopped cashews and sesame oil to the skillet and toss to combine for 30 seconds so cashews warm and aromatics develop.

Pour the prepared sauce over the filling and stir to coat. Let the mixture come to a gentle simmer, then stir in the cornstarch slurry. Cook for 1 minute more until sauce thickens slightly and clings to the filling. Taste and season with kosher salt (start with 1/2 tsp) and black pepper, adjusting if desired.

Assemble & Serve

Spoon about 2–3 tablespoons of the warm filling into the center of each lettuce leaf (use more or less depending on leaf size).

Garnish with sliced green onion greens, cilantro leaves, a squeeze of lime, and a sprinkle of toasted sesame seeds if desired. Serve immediately so lettuce stays crisp.

Leftovers: Store filling separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling; do not store assembled wraps to avoid soggy lettuce.