Lupin Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are the kind of weeknight dinner that feels like a treat ā savory ground chicken loaded with shiitake mushrooms, crunchy water chestnuts, and sweet carrot, all tucked into cool, crisp butter lettuce cups. The sauce is built from coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger, giving every bite a bright, tangy depth that tastes far more complex than the ingredient list suggests. For anyone navigating lupin avoidance, this recipe is naturally in the clear ā no flour, no legume-based fillers, no processed sauces with hidden additives to second-guess. Coconut aminos stand in beautifully for soy-based condiments and bring that umami richness without any of the usual label-reading stress. The filling comes together in a single skillet in well under 20 minutes, making it just as practical as it is impressive. A squeeze of lime and a scatter of fresh cilantro at the end lift the whole dish and make it feel genuinely restaurant-worthy. Whether you're feeding a crowd or just yourself, these wraps are the kind of recipe you'll come back to again and again.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!