Make the garlic‑ginger “pan sauce.” Heat a pan over medium‑high heat, add sesame oil. Once hot, add diced onion. Cook 2–3 minutes until onions begin to turn translucent and golden. Add minced garlic and ginger; cook together for about 2 minutes, stirring often so nothing burns.

Cook the chicken. Add ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook until the chicken is browned and no pink remains—about 3‑4 minutes.

Mix the sauce. While the chicken is cooking (or beforehand), in a small bowl combine the Tamari (or soy), Thai sweet red chili sauce, lime juice, and maple syrup (or your chosen sweetener). Stir until well mixed.

Combine cashews and sauce with chicken. Once chicken is cooked, sprinkle in the chopped cashews. Pour in the sauce mixture. Toss everything together, reduce heat to low, and let simmer for 2 more minutes so flavors meld.

Finish with fresh herbs & veggies. Remove the pan from heat. Stir in shredded carrots, scallions, and cilantro.

Assemble the wraps. Take a butter lettuce leaf, spoon in a generous amount of the chicken mixture, drizzle a little of the sauce left in the pan if desired, and sprinkle sesame seeds on top. Repeat with remaining leaves and filling.