Cashew Lettuce Wraps Recipe

Prepare chicken

If using chicken: place chicken pieces in a bowl with 2 tablespoons soy sauce, 1 teaspoon rice vinegar and 1 teaspoon cornstarch. Toss to coat and let sit 10 minutes while preparing other ingredients.

Prepare tofu

If using tofu: press tofu 15–30 minutes to remove excess water, then cut into cubes. Toss tofu gently with 1 teaspoon cornstarch and 2 tablespoons soy sauce (or tamari), letting it sit 5–10 minutes so flavors absorb.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil. For chicken: add marinated pieces in a single layer and cook 5–7 minutes, stirring occasionally, until browned and cooked through (internal temperature 165°F / 74°C). For tofu: add cubes and cook 6–8 minutes, turning occasionally, until all sides are golden and crisp. Remove protein to a plate and set aside.

While protein cooks, prepare vegetables: thinly slice red bell pepper into small dice, shred or julienne the carrot, thinly slice scallions separating whites and greens, and chop cilantro and mint (if using). Keep lettuce leaves whole and chilled on a platter.

In the same skillet over medium heat, add the white parts of the scallions and a teaspoon of oil if pan is dry. Sauté 1–2 minutes until softened but not brown. Add diced red pepper and shredded carrot and cook 2–3 minutes to warm through and slightly soften while keeping crunch.

Make the sauce: in a small bowl whisk together 3 tablespoons hoisin, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon lime juice, 1 teaspoon brown sugar or honey, minced garlic, grated ginger and red pepper flakes if using. Taste and adjust: add more lime for brightness, more hoisin for sweetness, or extra soy for saltiness.

Return cooked chicken or tofu to the skillet with the vegetables. Pour the sauce over and toss to coat evenly. Cook 1–2 minutes more so sauce thickens slightly and everything is glazed. Remove from heat.

Stir in about half of the chopped cilantro and the green parts of the scallions into the filling mixture. Reserve remaining herbs for garnish.

Roughly chop the roasted cashews and sprinkle them into the filling, reserving a little for topping each wrap. If desired, stir in toasted sesame seeds.

To assemble: place a lettuce leaf on a plate, spoon 2–3 tablespoons of the chicken or tofu mixture into the center of the leaf, top with extra cilantro, a few chopped cashews and a squeeze of lime. Repeat with remaining leaves and filling.

Serve immediately while warm, passing extra lime wedges, hoisin or sriracha on the side. Leftover filling keeps in an airtight container in the refrigerator 2–3 days; store lettuce separately and assemble just before serving.