Cashew Chicken Lettuce Wrap Recipe

4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.
Jump to Recipe
4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.

Get ready for your tastebuds to start singing with this Cashew Chicken Lettuce Wrap Recipe that’s such a fun and flavorful dinner! Ground Chicken, Carrots, scallions, and cashews give a meaty and crunch texture. The ginger, garlic, sesame oil, sweet chili sauce, sriracha, and Soy Sauce are a harmonious blend of BIG flavor!  Rice bulks up and rounds out this meal.

MAKE-AHEAD MEALS FOR BUSY FAMILIES

This is one of those fantastic recipes that you can make 100% ahead of time, reheat in just a few minutes, and enjoy quickly on busy weeknights!  Not only that, but it’s a fun dinner that you can eat with your hands.  Dinners that come together in 20-30 minutes on the weekend can save you hours of agony during the weekdays.  That’s because with you are under the gun at the end of a busy day and the kids are screaming they are starving, let’s face it, things take longer.  Right?  So dinners like this one are my go-to.  I also love my make-ahead Black Bean Taco Bowls or Korean Beef Taco Bowls.  Or how about Easy Tex Mex Unstuffed Peppers with Ground Chicken or even this Easy One-Pan Chicken Parmesan Pasta Bake with Zucchini.  These are just a few!  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, the sauce is easily made in a blender.  All ingredients are added and blended into a smooth and creamy sauce. You could also use a food processor for this, such as this mini food processor.

You will also need a small pot to cook the sauce and a medium pot with lid for the rice.

Finally, to cook the veggies and chicken, you need a large skillet/frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

PREP-AHEAD STEPS FOR YOUR CHICKEN LETTUCE WRAP RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

As mentioned earlier, you can make this entire recipe ahead!  But if you’re splitting up some tasks for the weekend and finishing the cooking on the night you enjoy this, then here are the steps.

First, prep the lettuce and cashews.  Cut the end of the Romaine lettuce head off so that the leaves are loose. Rinse the leaves and dry off with a towel. Chop the Cashews.

Cashews chopped on cutting board for this Cashew Chicken Lettuce Wrap Recipe
Next, make the sauce in a blender. Peel and rough chop the garlic and ginger. Add these plus the rest of the sauce ingredients to the blender. Blend until no large bits. Pour into a small sauce pot and bring up to a simmer on Medium heat, stirring constantly as it starts to thicken, 2-3 minutes. Once thickened, turn off the heat and let sit or store in the fridge.

You can also prep the carrots and the scallions ahead, but I like to prep them while the rice and chicken are cooking (see below).

COOK YOUR RICE, CASHEW CHICKEN, AND VEGGIES  

Get the rice cooking first and then start the chicken.  Preheat a large frying pan/skillet on High Heat and cook the ground chicken according to the instructions.  It takes about 10 minutes.  During the last minute, add the chopped cashews. Transfer the chicken and cashews to a plate.

Ground chicken cooking in a pan for this Cashew Chicken Lettuce Wrap Recipe

While the chicken cooks, peel the carrots; cut into 2 inch long matchsticks. Slice a tablespoon of scallion green tops for garnish. Cut remaining scallions in 1 inch pieces.

Carrot sticks cut on cutting board with knife for this Cashew Chicken Lettuce Wrap Recipe Scallions cut on cutting board with knife for this Cashew Chicken Lettuce Wrap Recipe

To the same pan used for the chicken, add ½ tablespoon olive oil, carrots and scallions. Cook for 3-4 minutes stirring often. Add back the Cashew Chicken and HALF of the sauce. Stir and cook for 2-3 min.

Carrot sticks and scallions cooking in a pan for this Cashew Chicken Lettuce Wrap Recipe

Cashew Ground Chicken and carrots cooked in a pan for this Cashew Chicken Lettuce Wrap Recipe
Spoon some cashew chicken into the lettuce leaves, drizzle a little sauce, and garnish with the sliced scallions. 

RECIPE FAQS

Can I freeze the chicken filling?

Yes, you can freeze the chicken, carrot, and scallion filling in a freezer-safe airtight container for up to 5 months.  I do want to note that while the chicken will thaw and reheat with a perfect texture, the carrots will not be the same.  The carrots will absorb the moisture and when they thaw and reheat will become a bit mushy.  That said, if you know in advance you are making this to freeze it, then simply cook your carrots only slightly so that they still have quite a crunch to them.  This will help prevent them from getting too mushy.  

How can I make this vegetarian?

Yes!  You can substitute the ground chicken with any of the following proteins: extra firm tofu, lentils, black or white beans, chickpeas, quinoa, or any combination of these.  You could also replace with more veggies, such as mushrooms, red pepper, zucchini, or any combination of these.  

What can I serve with this Cashew Chicken Lettuce Wrap Recipe?

I created this recipe to be a complete meal including protein, vegetables, and grain.  So, you really don’t need anything else with it.  However, if you have an extra hungry group or a larger crowd to feed, then Asian Sesame Slaw is a delicious complimentary side dish for this.   

ENJOY!  😍 Carrie

4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Cashew Chicken Lettuce Wrap Recipe

This Cashew Chicken Lettuce Wrap Recipe is such a fun and flavorful dinner! Ground Chicken, Carrots, scallions, and cashews give a meaty and crunch texture. The ginger, garlic, sesame oil, sweet chili sauce, sriracha, and Soy Sauce are a harmonious blend of BIG flavor! Rice bulks up and rounds out this meal.
Course Main Course
Cuisine Asian, Chinese
Keyword cashew chicken, chicken, gluten free, healthy dinner, lettuce wraps
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Sauce

  • 2 cloves Garlic
  • 1 tablespoons Ginger, fresh (about 1 inch of the root)
  • 1/4 cup Sweet Chili Sauce
  • 3 tablespoons Soy sauce
  • 2 teaspoons Sesame Oil
  • 2 teaspoons Sriracha
  • 1 cup Water
  • 2 tablespoons Cornstarch

Other

  • 1 pound Ground Chicken, white meat
  • 1 tablespoon Olive Oil ½ for chicken, ½ for veggies
  • 1/2 cup Roasted Cashews, Unsalted
  • 6 Scallions
  • 2 Carrots, large
  • 2 heads Romaine lettuce
  • 1 cup White Long Grain Rice, uncooked

Instructions

Prep Ahead Steps

  1. PREP LETTUCE & CASHEWS. Cut the end of the Romaine lettuce head off so that the leaves are loose. Rinse the leaves and dry off with a towel. Chop the Cashews.

    Cashews chopped on cutting board for this Cashew Chicken Lettuce Wrap Recipe
  2. MAKE SAUCE. Make the sauce in a blender. Peel and rough chop the garlic and ginger. Add these plus the rest of the sauce ingredients (sweet chili sauce, soy sauce, sesame oil, Sriracha, water, cornstarch) to the blender. Blend until no large bits. Pour into a small sauce pot and bring up to a simmer on Medium heat, stirring constantly as it starts to thicken, 2-3 minutes. Once thickened, turn off the heat and let sit or store in the fridge.

Cooking Steps

  1. COOK RICE. In a medium pot with a lid, add the Rice to 2 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. Turn off heat and leave covered until ready to serve or transfer to the fridge to cool and reheat later.

  2. COOK CHICKEN. While the rice is cooking, Preheat a large frying pan/skillet on High Heat. Add ½ tablespoon of olive oil and the ground chicken, breaking it up and spread into a single layer. Let sit to sear for 5 minutes. Once the bottom is browned, stir and cook for another 4-5 minutes. During the last minute, add the chopped cashews. Transfer the chicken and cashews to a plate.

    Ground chicken cooking in a pan for this Cashew Chicken Lettuce Wrap Recipe
  3. PREP VEGGIES. While the chicken cooks, peel the carrots; cut into 2 inch long matchsticks. Slice a tablespoon of scallion green tops for garnish. Cut remaining scallions in 1 inch pieces.

    Carrot sticks cut on cutting board with knife for this Cashew Chicken Lettuce Wrap Recipe
  4. COOK VEGGIES. To the same pan used for the chicken, add ½ tablespoon olive oil, carrots and scallions. Cook for 3-4 minutes stirring often. Add back the Cashew Chicken and HALF of the sauce. Stir and cook for 2-3 min.

    Cashew Ground Chicken and carrots cooked in a pan for this Cashew Chicken Lettuce Wrap Recipe
  5. Spoon some cashew chicken into the lettuce leaves, drizzle a little sauce, and garnish with the sliced scallions. Enjoy!
    4 Cashew Chicken Lettuce Wraps on counter with a bowl of Cashew Chicken and Carrot filling on left and sauce on right.

Golden Carrot Ginger Soup Recipe with Smoked Ham

Golden Carrot Ginger Soup Recipe in a bowl with spoon and bread dipped in side and parsley, chopped cashews, and ham garnish on top. Ginger root and carrot pieces on table
Jump to Recipe
Golden Carrot Ginger Soup Recipe in a bowl with parsley, chopped cashews, and ham garnish on top. Ginger root and carrot pieces on table

Want something other than chicken for dinner??  I did too and I also wanted something healthy and nourishing.  And so today I bring you my Golden Carrot Ginger Soup Recipe with Smoked Ham!  This is a slightly sweet, mostly savory soup that’s filled with warm spices that will wake up all of your tastebuds!  It all starts with the fantastic sweet carrot that is blended into the most luxuriously creamy consistency.  Then turmeric is added for a gorgeous golden color and warm taste.  Ginger comes to the party with warm spice, garlic shows up with deep flavor, and ground thyme brings it all down to earth.  Finally, smoked ham is the guest of honor, bringing that smokey flavor and a meaty bite.  It’s an easy make-ahead-and-reheat lunch, dinner, or appetizer.  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

EAT MORE VEGGIES WITH SOUP!

Soup is such a great way to get your kids (or grownups) in your family to eat their veggies.  Here are some of the ways that soup can make this task easier.

You can add just about any flavors.  I have some many different flavors when it comes to soups.  Some have a Mexican theme, such as my Chicken Tortilla Soup with Kale or my Chicken Enchilada Soup.  Some have an Asian theme, such as my Chicken Ramen Noodle Soup.  And some are really just infused by the ingredients themselves, such as my Creamy Mushroom Soup and my Chilled Golden Corn Soup

You can mix and match veggies according to preferences.  A great example of this is my Chunky Chicken Veggie Soup or my Chicken Sausage & Tortellini Soup.  You can really swap any veggies you want into these soups.

Finally, you can blend up veggies that may not be favorites into a creamy form to completely transform them.  My girls and husband all hate peas.  I love them though!  So, I blended peas up with some mint and jalapeno for my Zesty Pea Soup.

What’s your favorite soup?  Tell me in the comments!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large (5-6 quart) pot with lid that can go from the stove to the oven. My prized possession dutch oven was perfect for this! Or any good quality enameled cast iron 5-6 quart dutch oven with lid is great.

You also need a blender for blending the carrots into a creamy texture.

And finally, mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR CARROT GINGER SOUP RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

The great thing about this recipe is that the entire soup can be made ahead and tastes just as good reheated!  But, there are a few steps that you can do even before the soup.  You can dice the carrots, onion, and ham.  Then mince the garlic and ginger.  To save even more time, you can find pre-minced garlic and ginger at the store!  I love Christopher Ranch Minced Garlic and Minced Ginger for quick dinners!

Can I used frozen carrots?

I prefer fresh carrots in this recipe as they really are the sweetest and blend up so beautifully smooth.  However, you can certainly use frozen carrots.  Regardless if they are carrot chips, dices, or other small pieces, simply add them the same way that the instructions indicate for fresh.  You will not likely need the same cooking time, as the frozen carrots will soften faster than fresh raw.  After the soup comes up to a boil, you can test the carrots at around 5-7 minutes to see if they are soft.

What kind of Ham do I buy?

For the ham, you have a few options.  First, you want to look for smoked ham for this recipe.  The smoky flavor works so well in this soup.  You can go to the deli counter and ask for 1/2 inch thick cut slices or you can buy a small cooked ham roast and slice it yourself.  Finally, you can look for a large ham steak in the meat section.  

COOK YOUR CARROT GINGER SOUP

The first step is to sear the diced ham and then transfer it to a plate.

Diced ham cooking in pot for Golden Carrot Ginger Soup Recipe.
To the same pot, add another teaspoon of olive oil, then add the carrots, onions, garlic, ginger, turmeric, thyme, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.

Diced carrots, onions, garlic, and ginger cooking in pot for Golden Carrot Ginger Soup Recipe.
Add the broth to the veggies in the pot, stir and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.

Broth being poured into carrots and onions cooking in pot for Golden Carrot Ginger Soup Recipe.
When the carrot soup is cooled a bit, scoop out all of the carrots and onions with a slotted spoon or small strainer and add to a blender. Using a measuring cup, scoop out about 1-1 1/2 cups of the cooking liquid and add it to the blender with the carrots. (NOTE: leave some carrots and onions in the pot if you want texture and do not want to fully blend the entire soup.) Blend until you get a smooth creamy consistency, adding more of the cooking broth as needed until you get a thick smooth and creamy consistency. Pour the smooth carrot soup from the blender back into the pot and whisk into the remaining cooking liquid, so that it thins out.

Spoon transfering carrots from pot to blender for Golden Carrot Ginger Soup Recipe.

Carrot soup blended in blender for Golden Carrot Ginger Soup Recipe.

Add the cooked ham (leave 3 tablespoons for garnish) to the soup and bring the soup to a low simmer.
Plate the soup in a large bowl and garnish with Parsley, sour cream, and the remaining ham.

Adding diced ham to creamy carrots for Golden Carrot Ginger Soup Recipe.

Can this soup be frozen?

Yes, you can portion out this soup and freeze it in freezer containers or freezer bags.  Thaw it in the fridge the night before you want to cook it.  It doesn’t’ have to be completely thawed, but enough to maneuver it out of the container and into a pot to warm on medium heat on the stove.

ENJOY!  😍 Carrie

Golden Carrot Ginger Soup Recipe in a bowl with spoon and bread dipped in side and parsley, chopped cashews, and ham garnish on top. Ginger root and carrot pieces on table

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

5 from 1 vote
Print

Carrot Ginger Soup Recipe with Smoked Ham

Golden Carrot Ginger Soup Recipe with Smoked Ham is a slightly sweet, mostly savory soup that's filled with warm spices that will wake up all of your tastebuds! Carrot that is blended into the most luxuriously creamy consistency.  Turmeric adds a gorgeous golden color, ginger brings warm spice, garlic gives more deep flavor, and ground thyme gives an earthy finish.  Finally, smoked ham brings smokey flavor and a meaty bite.  It's an easy make-ahead-and-reheat lunch, dinner, or appetizer.  

Course Main Course, Side Dish
Cuisine American
Keyword Carrots, chicken soup, ginger, ham
Prep Time 10 minutes
Cook Time 20 minutes
Author Carrie Tyler

Ingredients

  • 2 teaspoons extra-virgin olive oil divided into 2
  • 1 cup Smoked Ham finely diced
  • ½ cup Yellow onion finely diced
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger minced
  • 1 teaspoon Turmeric
  • 3 cups Carrots diced
  • 1/2 teaspoon Ground Thyme
  • 4 cups Chicken or Vegetable broth 32 ounces
  • Salt and pepper to taste

Optional Garnish Ideas

  • 1/2 cup Sour cream
  • 2 Tablespoons Parsley, chopped
  • 2 Tablespoons Cashews, Chopped

Instructions

Prep-Ahead Steps

  1. Dice carrots and onion. Mince garlic, mince ginger.
  2. Dice Ham.

Cooking Steps

  1. Preheat a large pot on high heat. Add 1 teaspoon of olive oil and the diced ham. Spread it out into a single layer and let it cook for 3-4 minutes until browned. Stir and then transfer to a plate.
  2. To the same pot, add another teaspoon of olive oil, then add the carrots, onions, garlic, ginger, turmeric, thyme, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.
  3. Add the broth to the veggies in the pot, stir and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.
  4. When the carrot soup is cooled a bit, scoop out all of the carrots and onions with a slotted spoon or small strainer and add to a blender. Using a measuring cup, scoop out about 1-1 1/2 cups of the cooking liquid and add it to the blender with the carrots. (NOTE: leave some carrots and onions in the pot if you want texture and do not want to fully blend the entire soup.) Blend until you get a smooth creamy consistency, adding more of the cooking broth as needed until you get a thick smooth and creamy consistency. Pour the smooth carrot soup from the blender back into the pot and whisk into the remaining cooking liquid, so that it thins out.

  5. Add the cooked ham (leave 3 tablespoons for garnish) to the soup and bring the soup to a low simmer.
  6. Plate the soup in a large bowl and garnish with Parsley, sour cream, chopped cashews, and the remaining ham.