• Katherine Arthurs

Ginger Chicken Lettuce Wraps with Cashews + Mint

My oldest daughter - she is 7...has been asking me to make these for some time. She loves ordering them when we do get take - out...and they are gone before I can even put some on my plate.


I was on a mission to make a healthier, gluten free and sugar free version + keeping all the flavors in the ones we all love. SO when I added fresh ginger, coconut aminos, hoisin sauce, garlic and water chestnuts = the perfect combo! Don't forget the cashews + mint on top - SO GOOD!


I love adding pickled onions - yes, it may be more Mexican than Asian but look at the color + I like the texture + taste! It adds some freshness and chill to the flavors! Plus this house, LOVE pink!


Ginger Chicken Lettuce Wraps with Cashews + Mint

I made this recipe Gluten Free & Dairy Free


1 tablespoon coconut oil

4 chicken breasts or 1.5 lbs ground chicken (process the chicken breast in a food processor)

1/2 teaspoon each Salt + pepper

2 carrots, chopped finely (I used my food processor)

1 small onion, chopped finely (I used my food processor)


4 tablespoons hoisin (I used this brand, it's gluten free too)

4 tablespoon coconut aminos

2 tablespoon sesame oil

2 tablespoons fresh ginger, chopped

2 large garlic cloves, chopped

1 can sliced water chestnuts, roughly chopped

3 scallions, chopped


bib lettuce or iceberg lettuce


1/2 cup roasted cashews, roughly chopped

1 bunch fresh mint leaves, chopped


Heat the coconut oil in a heavy pan (cast iron works great) over high heat. Once hot, add the ground chicken, salt, pepper, carrots and onions. Stir occasionally and cook until the chicken is cooked through and completely white.


Meanwhile, mix together the hoisin, coconut aminos, sesame oil, fresh ginger and garlic cloves in a small bowl.


Once the chicken is cooked through, turn the heat to low or off. Pour in the sauce, water chestnuts and scallions. Mix to combine all ingredients.


Combine the cashews and mint in a small bowl.


Arrange a couple of large pieces of lettuce on a plate - works best to layer in two's so that is holds up to the warm chicken mixture. Spoon about 1/2 - 3/4 cup onto each layer piece of lettuce. Top with cashews + mint...and top with pickled onions, if desired.


Enjoy!


**instead of coconut aminos - use soy sauce - decrease to 2 tablespoons


Quick Pickled Onions


1/2 red onion, sliced very thinly

juice from 3 limes

4 tablespoons apple cider vinegar

1 pinch of salt


Combine all ingredients in a small glass jar with a lid. Mix to combine - pressing the onions down into the liquid. Put in refrigerator for 1-2 hours or until read to use (great the next day too).