Macadamia Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. The filling is a savory, glossy mix of ground chicken, tender shiitake mushrooms, crunchy water chestnuts, and sweet carrot, all pulled together with a punchy sauce built from coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey. Spooned into cool, crisp butter lettuce cups, every bite delivers that satisfying contrast of warm and crunchy, rich and bright. Tree nut concerns can quietly derail a lot of Asian-inspired recipes ā whether it's a finishing garnish or a hidden ingredient in a bottled sauce ā but every component here is straightforward and easy to verify. The homemade sauce is the real star, giving you that deep, umami-forward flavor without relying on anything processed or potentially problematic. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy. This one is genuinely crowd-pleasing, light enough to feel fresh, and satisfying enough that nobody will be reaching for seconds of something else.
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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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