MSG Free Asian-Style Chicken Lettuce Wraps
These lettuce wraps deliver everything you love about the takeout classic ā savory, gingery, a little sweet, with that satisfying crunch from water chestnuts and fresh vegetables ā all made entirely from scratch in your own kitchen. The secret weapon here is coconut aminos, which brings that deep, soy-sauce-like umami without any added MSG, making it a smart swap for anyone keeping a close eye on additives. A splash of apple cider vinegar and a touch of honey round out the sauce into something genuinely crave-worthy, while fresh ginger and turmeric layer in warmth and brightness. Ground chicken cooks up fast with shiitake mushrooms and carrot, soaking up every bit of that glossy sauce before it all gets spooned into cool, crisp butter lettuce cups. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A squeeze of lime and a handful of fresh cilantro at the end take it from weeknight-easy to genuinely impressive.
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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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