Legume Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps deliver bold, layered flavor ā savory ground chicken, earthy shiitake mushrooms, sweet carrot, and crunchy water chestnuts all pulled together with a glossy sauce built from coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger. The butter lettuce cups keep everything light and crisp, making each bite feel fresh and satisfying without any heaviness. For anyone navigating a legume-free lifestyle, this is the kind of weeknight win that proves you're not missing a thing ā no soy sauce, no edamame, no hidden bean-based fillers anywhere in sight. Coconut aminos do the heavy lifting in the sauce, bringing that deep, umami-rich flavor you'd expect from a classic Asian-inspired dish without any soy derivatives. The filling comes together in a single skillet, which means less cleanup and more time to actually enjoy dinner. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. This one is easy enough for a busy Tuesday but impressive enough to put in front of guests.
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 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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