1.5poundsboneless skinless chicken breastschopped into very small pieces, no bigger than 1/4 inch square, or you can use ground chicken
3tablespoonslow-sodium soy sauce
2tablespoonspure maple syrup
1/2cupwhite onionfinely diced
3clovesgarlicfinely minced or grated
1/2cupcashewsplus a few extra for garnish if desired
10lettuce leavesI like to use Bibb or Boston butter lettuces
2tomatoessmall, finely chopped
1cucumbersmall, peeled, seeded, and finely chopped
Add the soy sauce, maple syrup, orange marmalade, and hoisin to a small bowl and mix well. Set aside. (Don't worry if the marmalade doesn't completely mix in, it will once it cooks.)
In a large non-stick skillet or wok, heat the olive oil over medium heat and add the onion and carrots. Saute for two to three minutes or until the onions start to soften.
Add the garlic and poultry, and season with salt and pepper. Cook, frequently stirring, for two to three minutes or until the meat is mostly cooked through.
Add the sauce, and cook, frequently stirring until it starts to bubble, which should take about a minute or so. Stir in the cashews and cook just until they are heated. Taste and season to taste with additional salt and pepper if needed.
Spoon about one-quarter of a cup of the wrap mixture on top of each lettuce leaf. Garnish with the chopped tomato and cucumber and a few cashews if desired. Serve immediately.
If you have any leftover filling it can be stored in an airtight storage container in the refrigerator for up to 4 days. Store your lettuce separately wrapped in a damp paper towel in a Ziploc bag in the refrigerator.This recipe comes together quickly. Be sure to have all of your ingredients ready and prepped before you start cooking. Another way to serve this dish is to place the wrap mixture in a bowl, the lettuce on a plate, and the cut-up cucumber and tomato, and cashews in small bowls. This way, each person can make their wraps. You can substitute water chestnuts for the cashews or add a handful if you like. I usually do because my husband loves water chestnuts. You can also substitute dark meat for breasts.If you are using iceberg lettuce, an easy way to get nice lettuce cups is to cut off the top one-third of the head of lettuce. Take the top third you cut off and separate the leaves to use as the lettuce wraps.If you use an English or hothouse cucumber, you don't need to peel it.