Rice Free Asian-Style Chicken Lettuce Wraps
Crisp butter lettuce leaves stand in for any grain-based wrapper here, making this a naturally satisfying meal that doesn't rely on rice or noodles to feel complete. The filling is packed with ground chicken, finely diced shiitake mushrooms, carrot, and crunchy water chestnuts, so every bite has real texture and substance. A quick sauce made from coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey pulls everything together with a bright, savory-sweet depth that tastes like it took way more effort than it did. Coconut aminos do a lot of heavy lifting here ā they bring that umami richness you'd expect from a classic Asian-inspired sauce without any of the ingredients that can sneak grains into your meal. The whole thing comes together in one skillet, which means less cleanup and more time to actually enjoy dinner. Finish each cup with fresh cilantro and a squeeze of lime and you've got something that looks impressive on the table but is genuinely weeknight-friendly.
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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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