These vibrant, hand-held wraps are packed with savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce that hits every note — tangy, a little sweet, and warmly spiced with fresh ginger and turmeric. The butter lettuce cups keep things light and crisp, making each bite feel fresh and satisfying at the same time. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit because every component is built from whole, unprocessed ingredients — no soy sauce, no fermented condiments, no hidden yeast extracts lurking in the pantry. Coconut aminos and apple cider vinegar do the heavy lifting in the sauce, delivering that deep, umami-forward flavor without anything that would raise a red flag. The whole filling comes together in a single skillet in well under 15 minutes of active cooking, so it's genuinely weeknight-friendly. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant — except you made it yourself, and you know exactly what's in it.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
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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