These vibrant, handheld wraps are everything you want in a weeknight dinner — bright, savory, and packed with satisfying texture from crisp water chestnuts, tender shiitake mushrooms, and juicy ground chicken. The sauce comes together with coconut aminos instead of traditional soy sauce, which means all that deep, umami-rich flavor is naturally free from gluten without any substitutions that feel like a compromise. Turmeric, fresh ginger, a splash of apple cider vinegar, and a touch of honey round out the sauce into something genuinely crave-worthy. Butter lettuce leaves stand in as the wrap, giving you that cool, crisp contrast against the warm, glossy filling — no tortillas or bread needed, and honestly, you won't miss them. A finish of fresh cilantro and a squeeze of lime lifts the whole dish and makes it feel restaurant-worthy. It's the kind of meal that comes together in one skillet and disappears just as fast.
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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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