Pregnancy Friendly Asian-Style Chicken Lettuce Wraps
These lettuce wraps are the kind of fresh, satisfying meal that feels indulgent without any of the heaviness ā crisp butter lettuce cups loaded with savory ground chicken, tender shiitake mushrooms, and crunchy water chestnuts in a glossy, ginger-forward sauce. Every ingredient here is thoughtfully pregnancy-friendly: coconut aminos stand in for soy sauce, keeping things free from additives and excess sodium, while the chicken is cooked all the way through to 165Ā°F so there's zero guesswork about food safety. Fresh ginger and turmeric bring warmth and depth to the sauce, and both have long been celebrated for their gentle, soothing qualities. The carrot and mushrooms add color and texture without overwhelming the palate, which is a real win on days when certain smells or flavors feel like a lot. A squeeze of lime and a handful of cilantro at the end brighten everything up beautifully. It all comes together in one skillet, which means less cleanup and more time to actually sit down and enjoy a nourishing meal.
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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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