Cashew Chicken Lettuce Wraps

These wraps are a little sweet, a little crunchy and a whole lot of delicious!

Serves: 4Prep: 25 minutesCook: 10 minutesTotal: 35 minutes

Serves: 4


  • 3 ounces thin rice noodles
  • 2 teaspoons canola oil
  • 1 pound boneless skinless chicken thighs, cut into ½” pieces
  • 1 red bell pepper, finely chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 1 cup green onion, chopped
  • 1 can (8 oz.) bamboo shoots, drained
  • 1⁄4 cup hoisin sauce
  • 1 tablespoon seasoned rice wine vinegar
  • 1 tablespoon Sriracha
  • 1 head butter lettuce
  • 1⁄2 cup roasted cashews


  • Place rice noodles in a large bowl and cover with boiling water. Let stand 3-5 minutes until tender. Drain and rinse.
  • Heat oil in a large skillet over medium heat. Add chicken pieces and cook 4-6 minutes; add peppers, garlic and ginger. Continue cooking 2-4 minutes until peppers are softened and chicken reaches an internal temperature of 165°F.
  • Stir in green onions, bamboo shoots, hoisin, vinegar and Sriracha; stir until warmed through.
  • To serve, place rice noodles in a lettuce leaf and top with chicken mixture and sprinkled with cashews.
  • Refrigerate leftovers.