Thai Cashew Chicken Salad Wraps

These Thai Cashew Chicken Salad Wraps are loaded with flavor! Tender pieces of chicken are simmered with lemongrass, ginger and garlic in a flavorful and simple sauce before being tucked into crisp lettuce. Perfect for a light lunch, dinner or pre-meal appetizer. Makes about 10 to 12 wraps in 30 minutes.

A few weeks ago, we rode over the mitten with Haileigh to tour her top college pick. I’ve always not so secretly wanted Haileigh to stay home and go to college locally because I claimed it would save us all money, but really because I’m not ready for her to leave me. So selfish, but it’s the truth.

However, after walking around this college and seeing what hopefully her future school will be and where she will not only learn but grow and develop new life experiences and friendships, my perspective on the whole thing changed. The amenities, exercise facilities, and restaurants didn’t hurt either. PLUS the library was bloody amazing with it’s 4 stories and automatic book selection. Needless to say the whole tour was amazing, the campus is beautiful and I really think we all feel that this college will be a perfect fit for her and we could see her attending there next fall.

All Pat and I have ever wanted for our children is to experience everything there is in life. Particularly University.

That was the main requirement for her to grow older, college was compulsory. I’m pretty sure they’ve known the answer to “When you graduate high school you have to…” since they were 5 years old. Then we blinked in disbelief that we are already at this stage in our lives.

Malloree only has 3 years of high school before we have to take her to colleges. It’s crazy how time flies when they’re older, but not when they’re 15 months old and looking you straight in the eye as they drop their tiny cubes of grilled cheese onto the floor.

After our trip to the west side of the state, we got home and both girls headed off to the first high school football game of the season. So I made these delicious Thai Cashew Chicken Salad Wraps for Pat and I for dinner. Simple, portable little bundles of flavor. I’ve already loved lettuce wraps because they’re so easy and fun, and sometimes deliciously messy to eat.

These did not disappoint us.

To make these Thai Cashew Chicken Salad Wraps you will need:

• chicken keeper – Or use thinly sliced ​​chicken breast halves.
• low sodium tamari – Can be substituted with low-sodium tamari or coconut aminos.
• cornstarch – Helps develop texture on the outside of the chicken as it is cooked.
• White pepper – Lighter, slightly hotter and more herbaceous notes than regular black pepper.
• cashew nuts – Imparts delicious nutty flavor and crunch.
• oyster sauce – Tastes like the combination of soy sauce, fish sauce with the consistency of barbecue sauce.
• lime juice – For acidity and subtle bright citrus flavor.
• Sriracha – For delicacies.
• toasted sesame oil – Imparts robust nutty flavor.
• lemongrass (fresh) – The taste is a combination of lemon and ginger with floral notes of mint.
• Ginger (fresh) – Gives a hot, spicy and sweet taste.
• Garlic – This gives this dish a distinct and expressive taste.
• lettuce leaves – To serve. Use Iceberg, Bibb or Romaine.

to serve (optional):

• sliced ​​spring onions
• coriander leaves
• toasted sesame
• Sambal Oelek (Chili Garlic Paste)
• or sriracha

Start by chopping 1 to 1-1/4 pounds of chicken tenders into small pieces, about 1/2 inch or so. Toss that in a bowl along with 1 tablespoon low-sodium tamari, 1/2 teaspoon white pepper, and 1 tablespoon cornstarch.

Throw to combine and step aside for a moment.

Next, add the remaining 3 tablespoons low-sodium tamari, 1/4 cup oyster sauce, juice of 1/2 lime, 1 teaspoon sriracha (give or take), and 1 teaspoon toasted sesame oil. Then simply combine with the whisk. Set this bowl aside as well.

As a side note, due to the fact that oyster sauce can lean towards the salty side, a low-sodium (not Low sodium) tamari or soy sauce is highly recommended for this recipe.

In a dry wok or large skillet, toast 1/2 cup cashews over medium-high heat until fragrant and lightly golden. Place the cashews on a clean plate and set them aside.

In the same pan, add the remaining 2 teaspoons sesame oil and add 1 tablespoon lemongrass, 2 teaspoons grated fresh ginger and 2 cloves of grated garlic. Stir and cook for 45 seconds or until fragrant.

Increase heat to high and add all of the chicken, spreading evenly. Cook (untouched) for 3 to 4 or until bottom is deep golden and crispy. Use a wooden spatula to toss the chicken. Continue frying the chicken until it is fully cooked and no longer pink.

Next, add the roasted cashews and pour over the sauce. Toss the chicken and cashews in the sauce until coated.

Let the sauce simmer until thickened.

So good!

Add scoops of Thai Cashew Chicken Mixture to fresh, crisp lettuce leaves (your choice). I use butter lettuce, but bibb, iceberg, or romaine lettuce are great options too. Then garnish with spring onions, coriander leaves and toasted sesame seeds.

These wraps are so good!

If you’re looking for some spiciness, I like to drizzle sambal oelek on top. So good. Fold the lettuce leaf over the filling and gobble it up!

For more lettuce wraps click here!

Enjoy! And if you try this Thai Cashew Chicken Salad Wraps recipe, let me know! Take a picture and tag me chirp or instagram!