Lactose Free Asian-Style Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Lactose 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 in every bite. The filling layers ground chicken with finely diced shiitake mushrooms, carrot, and crunchy water chestnuts, all pulled together by a glossy sauce built from coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey. Every single ingredient is naturally free of dairy, so there's no swapping, substituting, or second-guessing involved — it just works as written. Butter lettuce leaves stand in as the "wrap," keeping things light and crisp while adding a cool contrast to the warm, fragrant filling. A finish of fresh scallion greens, optional cilantro, and a squeeze of lime lifts the whole dish with a pop of freshness. This is the kind of recipe that feels like takeout but comes together entirely in your own skillet, with full control over what goes into it.

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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 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
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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.

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