Capsaicin Free Asian-Style Chicken Lettuce Wraps
These fresh, crunchy wraps deliver everything you love about Asian-inspired takeout ā savory ground chicken, earthy shiitake mushrooms, and satisfying water chestnuts ā all bundled into cool, crisp butter lettuce cups. The flavor comes from a smart little sauce built on coconut aminos, apple cider vinegar, honey, and turmeric, so you get that deep, glossy umami hit without any of the heat that makes so many similar dishes off-limits. Capsaicin sensitivity can make restaurant versions a real gamble, since chili oils and hot sauces tend to sneak into fillings and dipping sauces almost by default. Here, every ingredient is intentional and every source of flavor is easy to verify, which means you can cook with confidence and actually enjoy the result. The ginger and garlic do the heavy lifting in the aromatics department, giving the filling a bright, warming depth that feels bold without crossing into spicy territory. Butter lettuce is the perfect vessel ā pliable enough to wrap without tearing, and mild enough to let the filling shine. A squeeze of lime and a handful of fresh cilantro at the end pull the whole thing together beautifully.
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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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