Dairy Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a quick, satisfying meal ā savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce built from coconut aminos, fresh ginger, and a touch of honey. The butter lettuce cups keep things light and crisp, making each bite feel fresh and lively without any heaviness. Coconut aminos stand in beautifully for traditional soy sauce, delivering that deep umami punch while keeping the whole dish completely free of dairy ā no butter, no cream, no hidden milk solids anywhere in the ingredient list. Coconut oil handles the searing, and the sauce comes together in a single small bowl before the filling even hits the pan. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the flavors pop. This is the kind of weeknight dinner that feels like takeout but comes together entirely in your own kitchen, with full control over every ingredient.
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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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