Heat up a pan over medium-high heat and add sesame oil. Once the oil shimmers, toss in the diced onions. Sauté them for about 2–3 minutes until they begin to brown and turn translucent. Add minced garlic and ginger into the mix; let them cook together for an additional two minutes until fragrant.

Add the ground chicken into your sizzling pan. Break it apart using a wooden spoon or spatula while mixing it with that aromatic pan sauce. Sprinkle in some salt and pepper as it cooks. Cook for about 3–4 minutes until golden brown with no pink visible.

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

Sprinkle chopped cashews over the cooked chicken in the pan before pouring in your prepared sauce. Toss everything together gently while reducing heat to low; let this mixture simmer for another two minutes. Stir in shredded carrots, scallions, and cilantro.

To create each wrap, take a lettuce leaf and spoon in a generous amount of the chicken mixture. Drizzle some extra pan sauce over top if desired. Finish with a sprinkle of sesame seeds.