Cut chicken into small cubes. Add to marinade and refrigerate for at least one hour.
Meanwhile, prepare Cashew Cream. Drain the soaked cashews and transfer to food processor with remaining cashew cream ingredients. Process, scraping sides of bowl occasionally until it is very smooth and creamy. Transfer to a squeeze bottle or jar.
Heat a medium skillet over medium-high heat. Add a tablespoon of oil and heat. Add chicken and heat until cooked through and browned, about 15 minutes.
Assemble lettuce wraps: arrange cabbage, mango, bell pepper and chicken on each leaf, drizzle with cashew cream. Squeeze with lime and sprinkle with finely chopped cilantro leaves. Roll the top of the leaf over the filling and fold the sides in, as you would fold a tortilla. Serve with napkins.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com