Peanut Free Asian-Style Chicken Lettuce Wraps
These bright, fresh wraps hit every note you want from a takeout-style meal ā savory, a little sweet, and packed with satisfying texture ā all made right in your own skillet. Coconut aminos stand in for traditional soy sauce, delivering that deep umami flavor alongside apple cider vinegar, honey, and a double hit of fresh ginger that makes the whole filling smell incredible. Ground chicken cooks up fast, and the combination of finely diced shiitake mushrooms, carrot, and water chestnuts gives every bite a hearty, almost crunchy contrast that keeps things interesting. For anyone navigating peanut allergies, this is the kind of recipe that genuinely delivers on the Asian-inspired flavor profile without relying on peanut oil, peanut sauce, or any of the other nut-based shortcuts that show up so often in similar dishes. Butter lettuce leaves act as the perfect edible vessel ā cool, crisp, and just sturdy enough to hold a generous scoop of filling. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make it feel restaurant-worthy. This one is easy enough for a weeknight but impressive enough to put in front of guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!