Black Pepper Free Asian-Style Chicken Lettuce Wraps
These vibrant lettuce wraps deliver everything you want from a bold, satisfying meal ā savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce built from coconut aminos, apple cider vinegar, honey, and turmeric. The flavor is bright and deeply aromatic without a single crack of black pepper in sight, which makes this a genuinely exciting option for anyone navigating that restriction without wanting to sacrifice complexity. Fresh ginger does a lot of the heavy lifting here, layering warmth and zing into both the filling and the sauce so nothing feels flat or missing. Butter lettuce cups keep things light and fun, wrapping up the filling in crisp, cool leaves that contrast beautifully with the warm, glossy chicken mixture. A squeeze of lime and a handful of fresh cilantro at the end pull the whole dish together with a pop of brightness. This is the kind of recipe that feels like a restaurant-style treat but comes together in one skillet with straightforward, easy-to-find ingredients.
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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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