Pecan Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a weeknight dinner ā bright, savory, and packed with satisfying texture from water chestnuts, shiitake mushrooms, and tender ground chicken. The sauce comes together in seconds with coconut aminos, apple cider vinegar, honey, and a double hit of fresh ginger that makes the whole skillet smell incredible. Butter lettuce leaves stand in for any kind of bread or shell, keeping things light and crisp while still holding up to that glossy, fragrant filling. For anyone navigating tree nut concerns, this recipe is naturally free of the worry ā every ingredient is straightforward, with no hidden nut oils or ambiguous pantry staples to second-guess. The turmeric adds a warm, earthy depth that plays beautifully against the brightness of lime and fresh cilantro at the end. It all comes together in one pan, which means less cleanup and more time actually enjoying dinner. Serve them straight from the skillet while everything is still warm and the lettuce is cool and crisp for the best possible bite.
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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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