These vibrant lettuce wraps are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. Ground chicken gets cooked down with garlic, fresh ginger, shiitake mushrooms, and crunchy water chestnuts, then coated in a glossy sauce built from coconut aminos, apple cider vinegar, honey, and turmeric — bright, savory, and just a little sweet. The whole filling gets spooned into cool, crisp butter lettuce cups that act as the perfect edible vessel, keeping things light and fresh. For anyone steering clear of beef, this is a satisfying, protein-packed option that never feels like a compromise. Coconut aminos stand in beautifully for soy-based sauces and keep the flavor profile clean and deeply savory without any of the usual store-bought ingredient guesswork. A squeeze of lime and a handful of fresh cilantro at the end pull everything together and give each bite a little pop of brightness. It's the kind of weeknight dinner that disappears fast, so consider doubling the filling.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
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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