Hazelnut Free Asian-Style Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Hazelnut Free Asian-Style Chicken Lettuce Wraps

These vibrant, hand-held wraps are everything you want in a weeknight dinner — bright, savory, a little sweet, and packed with satisfying texture from water chestnuts, shiitake mushrooms, and tender ground chicken. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger, giving every bite a punchy, umami-forward flavor that tastes like it took way more effort than it did. Crisp butter lettuce leaves stand in as the "wrap," keeping things light and fresh while holding all that glossy, fragrant filling together beautifully. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and other nuts — every ingredient is straightforward and easy to verify, with no hidden nut oils or ambiguous pantry staples to second-guess. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel genuinely restaurant-worthy. This one is just as good for a casual family dinner as it is for entertaining, and it comes together in a single skillet with minimal cleanup.

About Fig

Fig 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 →

Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
See all
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!