Heat up a pan on medium-high heat and add the sesame oil. Once hot, toss in the diced onions and let them cook for about 2–3 minutes until they start to brown and turn translucent. Then add in the minced garlic and ginger; stir everything together and cook for another couple of minutes.

Add the ground chicken into the pan. Break it apart with a wooden spoon or spatula as you toss it in with the aromatic mix. Season lightly with salt and pepper, allowing it to cook until golden brown—about 3–4 minutes.

In a small bowl, combine Tamari, Thai sweet red chili sauce, lime juice, and maple syrup. Mix well until everything is combined.

Once your chicken is cooked through, sprinkle the chopped cashews over it in the pan. Pour in your prepared sauce and toss everything together thoroughly. Lower the heat to low and let it simmer together for an additional two minutes. Afterward, remove from heat and stir in shredded carrots, scallions, and cilantro.

Take one lettuce leaf at a time and fill it generously with the chicken mixture. Drizzle some of the pan sauce on top if desired and sprinkle with sesame seeds. Repeat until all wraps are assembled.