Directions

1. 1. Sauté the Aromatics:Heat the sesame oil in a pan over medium-high heat. Once hot, toss in the diced onion and cook for 2–3 minutes until the onion softens and becomes translucent. Add the garlic and ginger, stirring well, and let them cook for an additional 2 minutes until fragrant.
2. 2. Brown the Chicken:Add the ground chicken to the pan, breaking it apart as it cooks. Mix it into the aromatics and season lightly with salt and pepper. Let the chicken cook for 3–4 minutes, stirring occasionally, until it’s fully cooked through and golden brown.
3. 3. Prepare the Sauce:In a small mixing bowl, combine the Tamari (or soy sauce), Thai sweet chili sauce, lime juice, and maple syrup (or your sweetener of choice). Stir until smooth and set aside.
4. 4. Combine Chicken and Sauce:Sprinkle the chopped cashews over the chicken in the pan, then pour the sauce over everything. Stir to combine, ensuring the chicken is evenly coated. Lower the heat and let it simmer for 2 minutes, allowing the flavors to meld together. Remove the pan from the heat, and stir in the shredded carrots, chopped scallions, and cilantro once the mixture has cooled slightly.
5. 5. Assemble the Wraps:Take a butter lettuce leaf, spoon a generous portion of the chicken mixture into the center, and drizzle a bit of the remaining pan sauce over the top. Garnish with sesame seeds, and repeat with the remaining lettuce leaves and chicken mixture until all wraps are assembled.