Low Carb Cashew Chicken Lettuce Wraps


  • 1 package ground chicken
  • Two celery stalks, chopped
  • 1/4 white onion, chopped
  • 3 closed garlic, minced
  • 1/2 cup of cashews
  • 2 TBS olive or avocado oil
  • 1 TSP sesame oil
  • Salt and pepper
  • 3 green onions, diced
  • 1 TBS rice wine vinegar
  • 1 TBS sesame seeds (optional)
  • 1/2 tsp ginger
  • 1/2 TSP chili garlic sauce (This is located in the Asian food aisle at Kroger. Zero carbs. Adds great flavor to a lot of dishes. I highly recommend buying some)
  • 4 TBS liquid aminos (or soy sauce)
  • 1 can sliced water chestnuts, diced (optional, but so, so good)
  • 1/2 head iceberg lettuce


  • Add 2 TBSP oil to a skillet or wok and heat on med/high heat.
  • Add the ground chicken and cook for five minutes, stirring occasionally.
  • Add half of the liquid aminos (or soy sauce), garlic, ginger, white onion and celery
  • Continue cooking until chicken begins to brown.
  • Add sesame oil, water chestnuts, remaining soy sauce, salt, pepper, chili sauce and cashews
  • Cook for a few more minutes, stirring regularly to toast your cashews
  • Turn off the heat and top with chopped green onions and a sprinkle of sesame seeds.
  • Serve in lettuce cups or over rice.

*Cashews do contain more carbs than some other nuts. You can substitute peanuts if you prefer.