BHA & BHT Free Asian-Style Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

BHA & BHT Free Asian-Style Chicken Lettuce Wraps

These vibrant, hand-held wraps are the kind of weeknight dinner that feels like a treat — savory ground chicken loaded with shiitake mushrooms, crunchy water chestnuts, and sweet carrot, all tucked into cool, crisp butter lettuce leaves. The sauce is where the magic happens: coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey come together into something glossy, fragrant, and deeply satisfying. For anyone navigating BHA and BHT concerns, the challenge is often hidden preservatives lurking in bottled sauces and processed condiments — this recipe sidesteps all of that by building its own sauce from scratch with whole, recognizable ingredients. Coconut oil handles the cooking, and every component from the aromatics to the garnish is clean and straightforward. The filling comes together in a single skillet, so cleanup is minimal and the whole process moves quickly. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make it feel restaurant-worthy. It's the kind of recipe you'll find yourself coming back to again and again.

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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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