These vibrant, hand-held wraps are packed with savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a punchy sauce built from coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey. Every bite delivers layers of texture and bold flavor, finished with cool butter lettuce, bright cilantro, and a squeeze of lime. For anyone navigating a gelatin-free lifestyle, this recipe is a natural fit — every single ingredient is whole and straightforward, with no hidden additives or thickeners to second-guess. The sauce comes together in one small bowl, and the filling cooks up fast in a single skillet or wok, making cleanup genuinely painless. Turmeric gives the filling a warm, golden hue while the water chestnuts keep things satisfyingly crisp even after the sauce is absorbed. Butter lettuce cups act as the perfect edible vessel — light, flexible, and just sturdy enough to hold a generous scoop of filling. This is the kind of recipe that feels like restaurant-quality takeout but comes together entirely on your own terms, with ingredients you can actually trust.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
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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