These Lettuce Wraps with Ginger Chicken and Cashew Filling are a perfect blend of flavor, texture, and freshness. Each wrap starts with crisp, tender Boston lettuce leaves that provide a refreshing base. The filling is a savory mix of ground chicken infused with aromatic ginger and garlic, enhanced by the slight heat of crushed red pepper. Gluten-free soy sauce and salted mirin add a savory-sweet depth, while a hint of optional Thai Chili Garlic Sauce brings a spicy kick. Finely chopped dates and roasted, salted cashews add a delightful balance of sweetness and crunch. Fresh scallions and cilantro complete the filling with vibrant green accents. Paired with fluffy jasmine rice (or a nutty brown rice substitute), these wraps are both hearty and light, perfect for a satisfying meal or appetizer.
4 servings, 700 calories per serving, approximately 57 grams of protein per serving
Ingredients
- 1/4 ounce ginger
- 1 cup jasmine rice (can substitute brown rice)
- 1/4 ounce cilantro
- 2 heads Boston lettuce
- 6 scallions
- 1/2 cup roasted, salted cashews
- 5 dates
- 5 cloves of garlic
- 1 1/2 pounds of ground chicken
- 1/4 teaspoon crushed red pepper
- 1/4 cup gluten-free soy sauce
- 6 tablespoons salted mirin
- 1 tablespoon Thai Chili Garlic Sauce (optional)
You'll Need
- kosher salt
- black pepper
- medium pot with lid
- large pan
- canola oil
1. Cook Ginger Rice
Trim and discard skin of ginger. In a medium pot, combine rice, whole ginger knob, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, then reduce heat to medium low, cover pot, and simmer until water is fully absorbed, about 10-12 minutes. Remove pot from heat and let stand, covered, for ten minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
2. Prepare Ingredients
While rice cooks, rinse all produce. Pick cilantro leaves, discard stems. Pat lettuce dry with paper towel and separate large leaves for wraps. Trim scallions and cut into 1-inch pieces, keeping whites and light greens separate from dark greens. Roughly chop cashews and dates. Thinly slice garlic.
3. Cook Chicken
Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add chicken and season with salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Wipe pan clean to use in next step.
4. Make Sauce
Heat pan from chicken over medium heat with 2 tablespoons canola oil. When oil is shimmering, add crushed red pepper, cashews, garlic, and scallion whites and light greens. Saute, stirring about 4-5 minutes. Add mirin, soy sauce, dates, and 2/3 cup water. Increase heat to medium-high. Cook, stirring, until sauce has thickened, about 5-7 minutes. Add Thai chili garlic sauce to taste (optional).
5. Finish Chicken
Return chicken to pan with sauce, keep at medium-high heat, stir to coat and warm, about 1-2 minutes. Remove pan from heat. Add salt and pepper to taste.
6. Plate Lettuce Wraps
Remove and discard whole ginger knob from pot with rice. Divide lettuce wraps among serving plates and top with rice and chicken. Garnish with cilantro and scallion dark greens. Enjoy!