Carrageenan Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a weeknight dinner ā savory, a little sweet, and packed with satisfying texture from crisp water chestnuts, tender shiitake mushrooms, and juicy ground chicken. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger, giving every bite a bright, umami-forward punch without relying on any of the processed condiments that often sneak in unwanted additives. For anyone navigating carrageenan concerns, this recipe is a genuine win because every single ingredient is whole and straightforward ā no store-bought sauces, no canned coconut milk, nothing that typically hides that problematic thickener in its fine print. Coconut oil carries the aromatics beautifully, and the butter lettuce cups keep things light and naturally gluten-free as a bonus. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy with almost zero effort. Serve them straight from the skillet while the filling is still glossy and steaming ā these do not wait well, and honestly, neither will the people at your table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!