• Katherine Arthurs

Ginger Chicken Lettuce Wraps with Jalapeno Cashew Cream + Honey Chili Cashew Brittle

My kids love these - so making them at home WITH them seemed like the perfect idea on a hot summer night.


We love how they crunch with every bite - The honey + chili coated toasted cashew brittle, along with the ginger chicken are a great combination to be wrapped up in one bite - the iceberg lettuce helps too. Top each wrap off with some jalapeno cashew cream + hot sauce.


In an effort to stay dairy free but to satisfy the need for some more of cream, dressing or sour cream like topping - the jalapeno cashew cream works great. Simple soak the cashews, add in a jalapeno, fresh cilantro + scallions with salt + pepper - it's that easy. It keeps great in a glass container in the refrigerator for future topping or dipping needs.


My kids love helping make these. I prep the chicken, while they measure everything for the cashews + the cream. They also love separating the lettuce in wrap sized pieces...the meal is SO much more rewarding + fun with little hands helping in the kitchen.



Ginger Chicken Lettuce Wraps with Jalapeno Cashew Cream + Honey Chili Cashew Brittle


1 tablespoon + 1 teaspoon coconut oil

3-4 boneless skinless chicken breasts, small diced or processed in a food processor (or ground chicken)

1 heaping tablespoons tapioca powder or arrowroot

1/2 yellow onion, minced

1/4 cup coconut aminos

2 tablespoon liquid aminos, tamari or soy sauce

1 heaping tablespoons ginger, minced

2 cups whole roasted cashews, divided

2 tablespoons honey

1/2 teaspoon - 1 teaspoon red pepper chili flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh jalapeno, diced

1 small bunch cilantro

1 scallion

1 head iceberg lettuce, quartered + 2 layers of lettuce wraps prepared

1 lime, quartered for garnish/serving hot sauce

more cilantro + scallions for garnish/serving


Soak 1 cup of cashews in 1 cup warm/hot water for at least 30 minutes. Then remove 1-2 tablespoons of the soaking water. Add in a pinch of salt + pepper, jalapeno, cilantro + scallion. Process in a blender, food processor or hand held blender until very smooth. Set a side.


Heat a large skillet over high heat with 1 tablespoon coconut oil in the pan. Mix together the chicken breasts + tapioca powder.


When the skillet is hot, add the chicken + onions. Let sit for 1-2 minutes before mixing or flipping over. Continue this until the chicken is cooked through. Turn the heat off + add in the coconut aminos, liquid aminos or soy sauce + ginger.


To assemble the wraps, place 2 lettuce wraps or cups on a plate. Spoon in the center about 1/2 cup or more of the chicken mixture. Top with some jalapeno cashew cream + pull apart of few clusters of the cashew brittle. Dot with hot sauce + more cilantro (if desired)


Enjoy!


Honey Chili Cashew Brittle


Using a non stick pan, heat 1 teaspoon of coconut oil, 2 tablespoons honey, 1 cup cashews, 1 teaspoon red pepper flakes + a pinch of each salt + pepper. Stir to combine with a rubber spatula or wooden spoon. Stir to coat the cashews for 1 minute.


With a baking sheet lined with a rubber baking mat or parchment paper, pour the honey cashews onto the mat. Let cool.


PRO TIP: Add 1/2 chicken breasts + 1/2 chicken thighs. The thighs add more moisture + texture to the chicken meat. Cook for a few minutes longer, if you add thigh meat.


If you are using a food processor to make ground chicken add in the 1/2 yellow onion with the chicken. It will mince it up for you along with combining it with the chicken evenly.


This recipe was made #glutenfree , #dairyfree and #paleofriendly