Eggless Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are the kind of weeknight dinner that feels like a restaurant treat without any of the fuss. Ground chicken gets cooked down with shiitake mushrooms, carrot, and crunchy water chestnuts, then tossed in a punchy sauce built from coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger ā the result is savory, slightly tangy, and deeply satisfying. Crisp butter lettuce leaves stand in as the "wrap," keeping things light and fresh while still delivering that satisfying crunch in every bite. For anyone navigating egg-free cooking, this recipe is a natural fit ā there's nothing here that requires a binder or hidden egg-based ingredient to hold it together, just bold flavors doing all the work. The turmeric gives the filling a gorgeous golden color, and a squeeze of lime and a scatter of fresh cilantro at the end bring the whole dish to life. It comes together in one skillet, which means less cleanup and more time enjoying dinner.
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!