Xanthan Gum Free Asian-Style Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Xanthan Gum Free Asian-Style Chicken Lettuce Wraps

These vibrant, flavor-packed wraps are the kind of weeknight dinner that feels like a treat — crisp butter lettuce cups loaded 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. Every component is naturally free of xanthan gum, which means no label-scanning or specialty products required — just real, whole ingredients doing all the heavy lifting. The sauce comes together in seconds with a quick whisk, and the filling cooks up fast in a single skillet, making cleanup as easy as the prep. Coconut aminos stand in beautifully for soy sauce, delivering that deep, slightly sweet umami hit without any of the additives that sneak into conventional condiments. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. These are the kind of wraps you'll find yourself making on repeat — light enough to feel fresh, but satisfying enough to actually fill you up.

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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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