These wraps are ground chicken cooked with red curry paste, soy sauce, water chestnuts, and cashews, then spooned into crisp lettuce leaves. The filling takes about 40 minutes start to finish and uses one pan. It works as a weeknight dinner or a low-fuss appetizer that feeds four people without much effort.
The technique that matters
The most important thing with ground chicken is knowing when it’s actually done. Unlike ground beef, ground chicken must reach an internal temperature of 165°F (74°C) — never serve it pink. Break the meat into small, even pieces as it cooks so it browns rather than steams in clumps. Once the chicken is cooked through, add the vegetables in stages rather than all at once: bell pepper first so it softens slightly, then water chestnuts and aromatics for just a minute or two so the garlic and ginger don’t burn. That order keeps each component at the right texture when the sauce goes in.
Common problems and fixes
- Chicken sticks to the pan and tears: Ground chicken thigh has enough fat to release cleanly, but breast meat is lean and will stick. Add a teaspoon of oil before the meat hits the pan and don’t move it for the first 90 seconds — let it release naturally.
- Filling tastes flat after adding the sauce: Red curry paste varies a lot by brand in salt and heat. Taste after the sauce cooks in and adjust with a small splash more soy sauce or a drop more honey before serving.
- Lettuce leaves tear when you try to separate them: Cut the base off the head first, then run cold water between the leaves from the cut end. They separate cleanly without tearing.
- Wraps fall apart at the table: Overfilling is the usual cause. Use about 2–3 tablespoons of filling per leaf, not more. Double-stacking two leaves also helps if yours are thin.
- Sauce pools at the bottom of the pan and burns: This happens if the heat is too high after you add the cornstarch. Drop to low, stir constantly, and it thickens in under a minute.
Ingredient notes
- Red curry paste: Thai Kitchen is widely available and mild enough for most people. Maesri is a step up in heat and depth if you can find it. Check the label — some brands contain shrimp paste, which matters if you’re cooking for vegetarians.
- Water chestnuts: Sold canned in most grocery stores near the Asian foods. Drain and rinse them before chopping. There’s no good substitute for the crunch they add — skip them and the texture of the filling is noticeably flatter.
- Ground chicken thigh vs. breast: Thigh stays moist and has more flavor. Breast works but dries out faster and needs a little oil in the pan. Skip pre-seasoned ground chicken — the added sodium will make the soy sauce sauce too salty.
- Tamari: A direct swap for soy sauce in equal amounts. It makes the dish gluten-free without changing the flavor noticeably.
Storage and reheating
Store the filling and the lettuce leaves separately. The filling keeps in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium-low heat with a tablespoon of water to loosen it, or microwave in 60-second bursts, stirring between each. The cashews soften after a day in the fridge — stir in a few fresh ones when reheating if texture matters to you. The filling freezes well for up to 2 months; thaw overnight in the fridge before reheating. Washed lettuce leaves don’t freeze, so prep those fresh each time.
Asian Chicken and Cashew Lettuce Wraps
Equipment
Ingredients
- 1 tablespoon olive oil or coconut oil - if using ground chicken breast
- 1 head green leaf lettuce - or green butter lettuce
1 pound ground chicken - minced chicken, about 450g — I recommend ground chicken thigh
1 medium red pepper (red capsicum) - red bell pepper, diced, about 1 cup / 150g- 1 cup water chestnuts - roughly chopped, one 8-oz / 225g can, drained
1 inch ginger - fresh ; 2.5cm piece, peeled and minced, about 1 tablespoon
2 cloves garlic - minced- ¼ cup reduced-sodium soy sauce - 60ml, or tamari for gluten-free
- 3 tablespoons rice wine vinegar - 45ml
- 1 tablespoon red curry paste
1 teaspoon honey - or sugar
½ teaspoon cornstarch - if needed to thicken the sauce
¾ cup cashews - roughly chopped, about 100g
3 stalks green onions (scallions or green shallots) - scallions or green shallots, sliced for topping
1 pinch sea salt - to taste
Instructions
- Carefully peel apart the lettuce leaves and thoroughly rinse them. Set the leaves aside to dry while the filling is prepared.1 head green leaf lettuce
- In a large skillet, cook the ground chicken over medium heat. If you use ground chicken breast, add the olive oil or coconut oil to the pan first. Cook the chicken for about 7 minutes, breaking it into small, even pieces, until it is no longer pink and reaches an internal temperature of 165°F (74°C).1 tablespoon olive oil or coconut oil, 1 pound ground chicken
- Once the chicken is cooked, add the diced bell pepper. Cook for 2-3 minutes or until the pepper has softened a little.1 medium red pepper (red capsicum)
- Next, add the water chestnuts, ginger and garlic. Cook for 1-2 minutes until the water chestnuts are heated through, and the ginger and garlic are fragrant.1 cup water chestnuts, 1 inch ginger, 2 cloves garlic
- Whisk together the soy sauce, rice wine vinegar, red curry paste, and honey in a liquid measuring cup or bowl. Pour the sauce over the chicken and vegetables, then stir to coat everything evenly. Cook for 1 more minute, stirring constantly. If the sauce seems too thin, stir in ½ teaspoon of cornstarch and cook for an additional minute until thickened.¼ cup reduced-sodium soy sauce, 3 tablespoons rice wine vinegar, 1 tablespoon red curry paste, 1 teaspoon honey, ½ teaspoon cornstarch
- Stir in the chopped cashews. Taste the filling and add a pinch of sea salt if needed. Spoon the warm filling into the lettuce leaves and sprinkle with sliced green onions. Serve immediately.¾ cup cashews, 3 stalks green onions (scallions or green shallots), 1 pinch sea salt
Notes
Nutrition
Frequently asked questions
How do I know when the ground chicken is fully cooked?
Ground chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) — use an instant-read thermometer to check. Visually, it should be completely white or light tan with no pink remaining anywhere in the pan.
Can I use a different protein instead of ground chicken?
Ground turkey works as a direct swap and needs the same 165°F (74°C) internal temperature. Ground pork also works well with these flavors and needs to reach 160°F (71°C).
Is this dish spicy?
With one tablespoon of Thai Kitchen red curry paste it’s mildly spicy — most adults find it comfortable. If you’re cooking for kids or spice-sensitive eaters, start with half a tablespoon and taste before adding more.
Can I make the filling ahead of time?
Yes, the filling can be made up to 3 days ahead and refrigerated. Reheat it thoroughly before serving and prep the lettuce fresh — leaves stored wet go limp quickly.
What type of lettuce works best?
Green leaf or butter lettuce gives you leaves that are pliable enough to fold without snapping. Iceberg is crunchier but cracks when you try to wrap it, so the filling falls out.
My sauce looks very thin right after I add it — is that normal?
Yes, it’s normal. Cook for one minute and it will reduce slightly. If it’s still runny, stir in the half teaspoon of cornstarch listed in the recipe and cook for one more minute — it thickens fast.
What to cook next
- Japanese Pork Lettuce Cups
- Savory Pork Noodle Stir-Fry
- Quick Lamb Coconut Rendang
- Chicken Macadamia Sausage Rolls
