Soy Free Asian-Style Chicken Lettuce Wraps
These lettuce wraps deliver everything you love about the classic takeout-style dish ā savory, gingery, a little sweet, and satisfying ā without a drop of soy in sight. The secret is coconut aminos, which brings that deep, umami-rich flavor you'd normally get from soy sauce, paired with apple cider vinegar and honey for a sauce that's genuinely crave-worthy. Ground chicken gets cooked down with shiitake mushrooms, carrot, and water chestnuts, so every bite has a mix of tender meat and satisfying crunch. Fresh garlic and ginger hit the pan first, building an aromatic base that makes the whole kitchen smell incredible. Butter lettuce leaves act as the perfect edible vessel ā cool, crisp, and just sturdy enough to hold a generous scoop of filling. A squeeze of lime and a handful of cilantro at the end brighten everything up and make it feel fresh and restaurant-worthy. This is the kind of weeknight dinner that looks impressive but comes together in one skillet with minimal fuss.
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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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