Seed Oil Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a quick, satisfying meal ā savory ground chicken, tender shiitake mushrooms, crunchy water chestnuts, and a glossy sauce with bright ginger and a touch of honey, all cradled in cool butter lettuce cups. Cooking with coconut oil instead of canola, soybean, or other refined vegetable oils means you get a clean, stable fat that handles medium-high heat beautifully without any of the industrial processing concerns that come with conventional stir-fry recipes. The sauce leans on coconut aminos and apple cider vinegar for that deep, umami-forward flavor you'd expect from a takeout-style dish ā no soy sauce or mystery additives required. Every ingredient here is straightforward and whole, so you're not hunting labels or second-guessing what's actually in your pan. The filling comes together in a single skillet, making cleanup minimal and the whole process genuinely weeknight-friendly. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make these wraps feel a little restaurant-worthy right at your own table.
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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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