Chestnut Free Asian-Style Chicken Lettuce Wraps
These bright, fresh wraps are the kind of weeknight dinner that feels like a treat ā savory ground chicken and earthy shiitake mushrooms cooked down with garlic, ginger, and a glossy sauce made from coconut aminos, apple cider vinegar, honey, and turmeric. The filling gets spooned into cool, crisp butter lettuce cups, so every bite has that satisfying contrast of warm and crunchy. Water chestnuts add a light, snappy texture throughout, making the whole thing feel lively rather than heavy. A squeeze of lime and a handful of fresh cilantro at the end pull everything together beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts in the traditional sense ā the water chestnuts here are an aquatic vegetable with no botanical relation to tree nuts, so they're a completely different ingredient. Everything comes together in one skillet, which means less cleanup and more time to enjoy the meal.
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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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