Walnut Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are everything you want in a quick, satisfying meal ā savory ground chicken packed with shiitake mushrooms, crunchy water chestnuts, and sweet carrot, all wrapped up in cool, crisp butter lettuce leaves. The sauce is a bright blend of coconut aminos, apple cider vinegar, honey, and turmeric that pulls the whole filling together into something glossy and deeply fragrant. For anyone navigating tree nut restrictions, this recipe is naturally in the clear ā every ingredient is straightforward, and there's no need to swap or substitute a thing. Coconut aminos do a lot of the heavy lifting here, delivering that savory, umami-rich depth you'd expect from a classic Asian-inspired dish without any of the usual label-reading stress. The water chestnuts add an irresistible crunch that makes each bite feel layered and satisfying, while fresh ginger and garlic keep the flavors lively and bold. A squeeze of lime and a handful of cilantro at the end are optional but genuinely worth it ā they brighten everything up beautifully. Serve these straight from the skillet and watch them disappear fast.
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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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