Paraben 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 sweet carrot, all tucked into cool, crisp butter lettuce leaves. The sauce is where the magic happens: coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey come together into something glossy, fragrant, and deeply satisfying. For anyone navigating a paraben-free lifestyle, the ingredient list here is refreshingly straightforward ā whole foods, fresh aromatics, and pantry staples with no hidden preservatives or synthetic additives to stress over. Coconut aminos stand in beautifully for conventional soy sauce, bringing that umami depth without the additives that can sneak into standard condiments. The technique is simple: everything comes together in one skillet, and the filling is ready in well under 30 minutes from start to finish. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy. Whether you're serving these as a light main or a shareable starter, they disappear fast.
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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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