Seeds Free Asian-Style Chicken Lettuce Wraps
These vibrant, flavor-packed wraps are the kind of weeknight dinner that feels like a treat ā 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 ā 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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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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