Almond Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are the kind of weeknight dinner that feels like a treat ā savory ground chicken packed with shiitake mushrooms, crunchy water chestnuts, and tender carrot, all tucked into cool, crisp butter lettuce leaves. The sauce is where the magic happens: coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger come together into something glossy, fragrant, and deeply satisfying. For anyone navigating tree nut concerns, this recipe is naturally in the clear ā every ingredient is straightforward, with no almond flour, almond milk, or nut-based sauces hiding anywhere in the mix. Coconut aminos stand in beautifully for soy sauce and keep the umami bold without any of the usual label-reading stress. The filling comes together in a single skillet, so cleanup is minimal and the whole process moves fast. A squeeze of lime and a scatter of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy. These are the kind of wraps you'll find yourself making on repeat.
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tsp honey
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 medium carrot, peeled and finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, garlic, and grated ginger (filling portion) and cook, stirring constantly, until fragrant and softened, about 1 minute. Watch closely, as the garlic can brown quickly.
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