These vibrant wraps are everything you want in a weeknight dinner — bright, savory, and satisfying without feeling heavy. The filling comes together in a single skillet, layering ground chicken with shiitake mushrooms, carrot, and water chestnuts for a mix of textures that keeps every bite interesting. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey, so you get that deep umami flavor without soy or anything that tends to aggravate a sensitive gut. Butter lettuce cups stand in for any kind of bread or tortilla, making this naturally light and easy to digest while still feeling like a proper, complete meal. Turmeric and ginger both pull double duty here — they add warmth and complexity to the flavor while being two of the most well-regarded ingredients for supporting digestive comfort. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy. If you're trying to eat in a way that's kinder to your gut without sacrificing flavor, this one belongs in your regular rotation.
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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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