Shellfish Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are packed with savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce built from coconut aminos, fresh ginger, turmeric, and a touch of honey. The butter lettuce cups keep things light and fresh, making every bite feel bright and satisfying without being heavy. A lot of Asian-inspired sauces and condiments sneak in shellfish-derived ingredients like oyster sauce or shrimp paste, but this recipe sidesteps all of that entirely ā every component is straightforward and easy to verify. Coconut aminos do a fantastic job standing in for traditional soy-based sauces while keeping the umami depth you'd expect from a dish like this. The technique is simple too: everything comes together in a single skillet, and the sauce gets stirred in at the end so it coats the filling in a glossy, fragrant finish. A squeeze of lime and a handful of fresh cilantro over the top pull the whole thing together beautifully. Whether you're cooking for a crowd or just yourself, these wraps are the kind of weeknight dinner that feels a little special without requiring much effort at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!