Breastfeeding Friendly Asian-Style Chicken Lettuce Wraps
These lettuce wraps are the kind of meal that feels light and fresh but still genuinely satisfying ā crispy butter lettuce cups loaded with savory ground chicken, tender shiitake mushrooms, and crunchy water chestnuts in a glossy, ginger-forward sauce. The flavor comes from real, whole ingredients like fresh ginger, garlic, turmeric, and coconut aminos, so you know exactly what's going into every bite. That matters a lot when you're paying close attention to what you eat and want meals that feel nourishing rather than just convenient. Turmeric and ginger both bring natural anti-inflammatory properties to the table, and the lean ground chicken keeps the protein content solid without feeling heavy. Coconut aminos stand in for soy sauce here, which is a smart swap for anyone keeping an eye on sodium or avoiding soy during this season of life. The whole thing comes together in one skillet, making cleanup minimal even on the days when your energy is running low. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant ā except you made it yourself.
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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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