Pork Free Asian-Style Chicken Lettuce Wraps
These vibrant lettuce wraps are the kind of meal that looks impressive on the table but comes together in a single skillet without much fuss. Ground chicken gets cooked down with garlic, fresh ginger, shiitake mushrooms, carrot, and crunchy water chestnuts, then tossed in a glossy sauce built from coconut aminos, apple cider vinegar, turmeric, and a touch of honey. The result is savory, slightly tangy, and just a little sweet ā every bite packed with texture and bold flavor. Butter lettuce leaves stand in as the wrap, keeping things light and fresh while giving you that satisfying crunch. Since the entire dish is built around chicken and plant-based ingredients, there's no need to scrutinize labels or swap anything out ā it's naturally free of pork and pork-derived products from start to finish. A squeeze of lime and a handful of cilantro over the top pull everything together and make it feel like something you'd order at a restaurant. This one is genuinely weeknight-friendly and crowd-pleasing enough to serve at a casual dinner party.
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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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