Cashew Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a weeknight dinner ā bright, savory, a little tangy, and packed with satisfying texture in every bite. The filling comes together in a single skillet with ground chicken, earthy shiitake mushrooms, sweet carrot, and crunchy water chestnuts, all tied together with a punchy sauce built from coconut aminos, apple cider vinegar, honey, and fresh ginger. That sauce glazes the filling until it's glossy and deeply fragrant, which makes spooning it into crisp butter lettuce cups genuinely exciting. Tree nut allergies can make Asian-inspired dishes tricky since many restaurant versions and bottled sauces sneak in nut-based ingredients, but every component here is straightforward and easy to verify. Coconut aminos stand in beautifully for soy sauce and bring a mild, slightly sweet depth without any hidden extras to worry about. A squeeze of lime and a handful of fresh cilantro at the end lift the whole thing and make it feel restaurant-worthy with almost no effort. This is the kind of recipe that disappears fast ā make sure everyone is at the table before you start spooning.
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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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