Ingredients

The following ingredients have 5 Servings
  • 1.5 pounds boneless skinless chicken breasts
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange marmalade
  • 1 tablespoon hoisin sauce
  • 1 tablespoon olive oil
  • 1/2 cup white onion (finely diced)
  • 1 cup shredded carrots
  • 3 cloves garlic (finely minced or grated)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup cashews (plus a few extra for garnish if desired)
  • 10 lettuce leaves (I like to use Bibb or Boston butter lettuces)
  • 2 tomatoes (small, finely chopped)
  • 1 cucumber (small, peeled, seeded, and finely chopped)

Instruction

  • 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.