Rye Free Asian-Style Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Rye Free Asian-Style Chicken Lettuce Wraps

These vibrant, hand-held wraps are the kind of weeknight dinner that feels a little special without demanding much from you. The filling is packed with ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and fresh carrot, all brought together with a glossy sauce built from coconut aminos, apple cider vinegar, honey, and warm spices like ginger and turmeric. Coconut aminos do all the heavy lifting here in place of traditional soy sauce, which means the savory, umami-rich flavor you want is fully present without any grain-based ingredients sneaking in. Butter lettuce cups stand in as the wrap, giving you that satisfying crunch and fresh contrast against the warm, fragrant filling. A squeeze of lime and a handful of cilantro at the end brighten everything up and make the whole plate pop. This is the kind of recipe that proves eating around certain grains never has to feel like a compromise — it just tastes like good food.

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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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