Nightshade Free Asian-Style Chicken Lettuce Wraps
These fresh, crunchy wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Ground chicken gets cooked down with shiitake mushrooms, carrot, and water chestnuts, then coated in a savory-sweet sauce built from coconut aminos, apple cider vinegar, honey, ginger, and turmeric ā no tomatoes, peppers, or other nightshades anywhere in sight. That's actually the quiet genius of this recipe: the sauce delivers serious depth and a little umami richness without relying on any of the usual suspects that can make Asian-inspired dishes off-limits. The water chestnuts add a satisfying crunch that holds up even after the sauce is absorbed, and butter lettuce cups make the perfect cool, crisp vessel for the warm filling. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up without complicating the ingredient list. It's a naturally clean, whole-food meal that doesn't taste like it's missing a thing.
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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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