Healthy Cashew Chicken Lettuce Wraps! A twist on the PF Chang’s classic lettuce wraps made with all gluten-free, Whole30 and paleo ingredients.

20-Minute Healthy Cashew Chicken Lettuce Cups! A twist on the PF Chang's classic lettuce wraps.

I’m so excited to be sharing these Cashew Chicken Lettuce Wraps! Raise your hand if you went to PF Chang’s ALL the time growing up?! Or even if you go often now?!

I personally don’t have one by me now. But when I was growing up – we used to go all the time with my friends. I am obsessed with so many of their dishes, but particularly their lettuce wraps. I am not sure what took me so long to finally make a healthier version with my own twist on it. But we are here now and this dish turned out SO good.

These Cashew Chicken Lettuce Wraps only take 20 minutes to make. And they are a family favorite over here we are all obsessed. Plus we made the cashew chicken lettuce wraps paleo, gluten-free and whole30 for anyone who is looking for a healthy dish to make. And I love that you can also serve the meat itself in the lettuce wraps like we do in the photos. Or you can serve this over a bed of basmati rice, cauliflower rice or even in another type of wrap if you wish.

I have a feeling you guys will love this recipe as much as we do! It is truly a new family go to. I hope you enjoy!!

Cashew Chicken Lettuce Wrap FAQs:

  1. Can I make this dish vegan or vegetarian? Yes, of course! sub the ground meat for your favorite vegan or vegetarian protein.
  2. I want to make these in advance, will the lettuce wraps stay? I would recommend adding the cashew chicken onto the lettuce right before eating to prevent the lettuce from getting soggy and browning.
  3. What if I’m allergic to nuts? If you can’t eat cashews I would suggest a pumpkin seed or sunflower seed to give it a little crunch.

What ingredients you need to make Cashew Chicken Lettuce Wraps:

  • Avocado oil
  • White onion, chopped
  • Chopped carrots
  • Ground chicken (or use ground turkey)
  • Coconut aminos
  • Cashew butter
  • Ground ginger
  • Sea salt and black pepper to taste
  • Cashews, broken into pieces (roasted or unroasted work!)
  • Scallions + sesame seeds for topping
  • Bibb lettuce or romaine hearts for the wrap

How to make these copycat PF Changs lettuce wraps

  1. Warm oil in large skillet and add the onion and carrot
  2. Cook over medium heat for about 5 minutes or until the onion starts to brown and the carrots soften
  3. Add in ground chicken and break into pieces using your spatula or wooden spoon
  4. Cook on medium/low heat for 5-7 minutes or until almost fully cooked
  5. Sprinkle ginger on top and add the coconut aminos and cashew butter and salt and pepper and mix
  6. Cook for another 2-3 minutes then remove from heat, mix in the cashews and serve in lettuce wraps with desired toppings

A few of my other favorite takeout inspired recipes:

Healthy Chili Peanut Noodles with Crispy Sesame Tofu

Easy Whole30 Chinese Chicken and Broccoli

Easy Sesame Peanut Tahini Noodles with Halloumi (gluten-free)

Healthier Gluten-free Vegetarian Lo Mein

Cashew Chicken Lettuce Wraps

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Cashew Chicken Lettuce Wraps

★★★★★

5 from 3 reviews

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Healthy Cashew Chicken Lettuce Wraps! A twist on the PF Chang’s classic lettuce wraps made with all gluten-free and Whole30 ingredients.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 small white onion, chopped
  • 1/3 cup chopped carrots
  • 1 lb ground chicken (or use ground turkey)
  • 4 tablespoons coconut aminos
  • 1/4 cup creamy cashew butter
  • 1/2 teaspoon ground ginger
  • Sea salt and black pepper to taste
  • 1/3 cup cashews, broken into pieces (roasted or unroasted work!)
  • Scallions + sesame seeds for topping
  • Bibb lettuce or romaine hearts for the wrap

Instructions

  1. Warm oil in large skillet and add the onion and carrot
  2. Cook over medium heat for about 5 minutes or until the onion starts to brown and the carrots soften
  3. Add in ground chicken and break into pieces using your spatula or wooden spoon
  4. Cook on medium/low heat for 5-7 minutes or until almost fully cooked
  5. Sprinkle ginger on top and add the coconut aminos and cashew butter and salt and pepper and mix
  6. Cook for another 2-3 minutes then remove from heat, mix in the cashews and serve in lettuce wraps with desired toppings

Notes

*Store leftovers in fridge for 5 days

**You can also serve this over a bed of rice or cauliflower rice!

  • Author: Rachel