Artificial Flavors Free Asian-Style Chicken Lettuce Wraps
These lettuce wraps are the kind of fresh, vibrant meal that makes you feel like you ordered from a great restaurant ā except you made it yourself in under 30 minutes. The filling is savory and deeply satisfying, built from ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and sweet carrot, all brought together with a glossy sauce that clings to every bite. That sauce is the real star: coconut aminos stand in for conventional soy sauce, delivering rich umami without the synthetic additives that sneak into so many bottled condiments. Fresh ginger, turmeric, a splash of apple cider vinegar, and a touch of honey round it out into something that tastes complex but is genuinely simple to whisk together. Butter lettuce cups keep things light and crisp, and a squeeze of lime at the end brightens the whole dish beautifully. Every ingredient here is whole and recognizable, so you know exactly what you're eating ā no mystery flavorings, no label-reading anxiety. It's a crowd-pleaser that works just as well for a quick weeknight dinner as it does for casual entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!