Chicken Lettuce Wraps with Basil and Cashews
Jennifer Hunt, RDN, LD
Savory, crunchy and fresh with a little bit of sweet, these Chicken Lettuce Wraps with Basil and Cashews are an easy weeknight recipe that cooks up in 15 minutes! Leave your forks in the draw because this eat-with-your-hands meal is a whole lot of fun to roll up!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
- 1 lb ground chicken 92% lean
- ¼ cup low sodium chicken broth
- 3 tbsp low sodium soy sauce or tamari
- 2 tbsp tomato paste
- 1 ½ tbsp honey
- 2 garlic cloves minced
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- ⅛ tsp cayenne pepper optional
- 2 stalks chopped green onion (green portion only) divided
- 4 tbsp chopped fresh basil divided
- 1 head Bib lettuce or Boston, Butter, Romaine
- 2 oz cashews coarsely chopped
Heat sesame oil on medium heat in a non-stick frying pan until it shimmers; add ground chicken and cook until no longer pink, about 5 minutes. Stir in minced garlic and cook for 1 minute.
Next, add in chicken broth, tomato paste, soy sauce, honey, ginger, pepper and optional cayenne. Stir to create a sauce and allow to simmer for 3-5 minutes on medium low until sauce thickens.
Meanwhile, chop cashews (peanuts can be used as a substitute), along with fresh basil and green onion and place each into separate containers for toppings. When sauce has thickened, stir in 2 tbsp of chopped basil and 1 tbsp of green onion to the chicken mixture and leave the rest for topping the lettuce wraps.
Build your own lettuce wrap by placing a lettuce leaf on your plate. Spoon in chicken mixture, chopped cashews, basil and green onion and ENJOY!
Optional: Cooked quinoa or brown rice can be added into the lettuce wrap or served alongside the meal.
Nutrition
Calories 297; Total Fat 15g; Saturated Fat 4g; Sodium 579mg; Potassium 189mg; Carbohydrate 15g; Fiber 2g; Added Sugar 7g; Protein 26g