Mediterranean Diet Friendly Asian-Style Chicken Lettuce Wraps
These vibrant lettuce wraps hit every note you want in a fresh, satisfying meal ā savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a bright, gingery sauce that ties it all together. The filling gets its depth from garlic, turmeric, and a splash of apple cider vinegar, while coconut aminos bring that umami punch without any soy. Butter lettuce leaves stand in as the wrap, keeping things light and naturally grain-free, which is exactly the kind of whole-food approach that makes this dish such a natural fit for a Mediterranean-style way of eating. The sauce is whisked together in minutes, and the whole filling comes together in a single skillet, so cleanup is genuinely easy. A squeeze of lime and a handful of fresh cilantro at the end add a pop of brightness that makes the whole plate feel restaurant-worthy. It's the kind of recipe that looks impressive at the table but asks very little of you in the kitchen ā a weeknight win by any measure.
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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