These vibrant, flavor-packed wraps are the kind of weeknight dinner that feels like a treat — savory ground chicken with tender shiitake mushrooms, crunchy water chestnuts, and sweet carrot, all tucked into cool, crisp butter lettuce cups. The sauce brings everything together with coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of honey for a glossy, aromatic finish that's genuinely hard to stop eating. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no sesame oil, tahini, or other seed-derived ingredients hiding in the sauce or filling. Coconut aminos do a brilliant job standing in for soy-based sauces, delivering that deep umami hit without any of the usual concerns. The whole thing comes together in one skillet, which means less cleanup and more time to enjoy the meal. A squeeze of fresh lime over the top right before serving brightens every bite and makes the whole dish pop.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
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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