Nutmeg 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 packed with shiitake mushrooms, crunchy water chestnuts, and tender carrot, all tucked into cool, crisp butter lettuce leaves. The sauce is a bright, punchy blend of coconut aminos, apple cider vinegar, honey, and fresh ginger that coats every bite in glossy, umami-rich flavor. Turmeric adds a warm, earthy depth without leaning on any of the heavy baking spices that can sneak into Asian-inspired sauces and spice blends. For anyone navigating a spice sensitivity, this recipe is genuinely reassuring ā every ingredient is straightforward, and there's nothing hidden in a pre-made seasoning packet or bottled sauce. The whole filling comes together in a single skillet, so cleanup is minimal and the process is fast even on a busy evening. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make the dish feel restaurant-worthy without any extra effort. These are the kind of wraps you'll find yourself making on repeat.
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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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