Barley Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are packed with savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce built from coconut aminos, fresh ginger, turmeric, and a touch of honey. The butter lettuce cups keep everything light and fresh, making each bite feel like something you'd order at a restaurant ā except you made it in under 20 minutes at home. Coconut aminos stand in beautifully for traditional soy-based sauces, which can sometimes sneak in grain-derived additives that don't work for everyone avoiding barley. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually going into your meal. The filling comes together in a single skillet, with the sauce absorbing into the chicken and vegetables until everything turns glossy and deeply fragrant. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and give it that restaurant-style finish. Whether you're feeding a crowd or just meal-prepping for the week, this one is genuinely hard to stop eating.
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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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