Citric Acid Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps deliver bold, savory flavor without relying on any of the citrus-derived additives that sneak into so many Asian-inspired sauces and condiments. Coconut aminos stand in beautifully for soy sauce, bringing that deep umami backbone, while apple cider vinegar adds just enough brightness to balance the honey and warm turmeric in the sauce. The filling itself is a satisfying mix of ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and sweet carrot ā all cooked together until glossy and fragrant in a hot skillet. Fresh ginger and garlic do the heavy lifting on aromatics, so every bite feels lively and complex without any hidden ingredients to second-guess. Butter lettuce cups make the perfect vessel: cool, crisp, and sturdy enough to hold a generous scoop of filling. If you choose to add the optional cilantro and lime wedges, just be mindful that lime is a personal call depending on your individual tolerance ā the wraps are completely delicious and well-rounded without them. This is the kind of weeknight dinner that feels like a treat, and it comes together in one skillet with minimal fuss.
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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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