Oats Free Asian-Style Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Oats Free Asian-Style Chicken Lettuce Wraps

These vibrant, hand-held wraps are packed with savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce built from coconut aminos, fresh ginger, turmeric, and a touch of honey. The butter lettuce cups do double duty as both vessel and garnish, keeping everything light, crisp, and completely grain-free. For anyone navigating an oat-free lifestyle, this recipe is a natural win — every single ingredient is whole-food and straightforward, with zero hidden grains lurking in the sauce or filling. Coconut aminos stand in beautifully for soy sauce and bring that deep, umami-rich flavor without any of the usual label-reading stress. A quick squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. The filling comes together in one skillet, so cleanup is minimal and the weeknight appeal is very real. Whether you're cooking for a crowd or just yourself, these wraps are the kind of recipe you'll find yourself coming back to again and again.

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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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